Veggie Quinoa

Veggie Quinoa

18 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
plaidpenguin
Recipe by  plaidpenguin

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

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

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Reviews (18)

Rate This Recipe
sarah
30

sarah

Pretty bland. I used a firm herb tofu and added one shallot, and green onions to it. I also added one red pepper and a dash of cumin to it but it stills feels like something is missing.

E. Ericsson
29

E. Ericsson

It was quite tasty, but a bit too bland. I spiced it up quite a bit, and then it was delicious.

CHELS
21

CHELS

This just wasn't for us.

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 282 cal
  • 14%
  • Fat
  • 10.8 g
  • 17%
  • Carbs
  • 34.9 g
  • 11%
  • Protein
  • 13.3 g
  • 27%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Cheesy Broccoli Quinoa

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Curried Quinoa Veggie Bowl