Veggie Quinoa
Total Time
1h 25m
22m prep · 63m cook
Servings
4 people
Rating
Difficulty
Medium
35 views

I blundered into this delicious mix of ingredients while trying to use up leftover vegetables in the fridge. Even friends who 'don't like vegetarian cooking' have enjoyed it. I like the slightly bitter taste of unwashed quinoa (just check for unwanted debris before you use it), but most recipes call for rinsed quinoa.

Ingredients

  • 1 cup vegetable broth
  • 0.5 cups uncooked quinoa
  • 2 teaspoons olive oil
  • 2 teaspoons minced garlic
  • 0.5 cups broccoli florets
  • 0.5 cups diced firm tofu
  • 0.25 cups vegetable broth
  • 0.25 cups sliced mushrooms
  • 1 cup chopped fresh spinach

Instructions

  1. 1

    In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.

  2. 2

    While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.

  3. 3

    Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

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Nutrition Facts

Per serving

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