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.

Nutrition per serving