Veggie Quinoa14 Reviews
- Prep: 10 min
- Cook: 25 min
- Ready In: 35 min
“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.” - by plaidpenguin
Original recipe yields 2 cups
- 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.
- 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.
- Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
Amount Per Serving (2 total)
- 282 cal
- 10.8 g
- 34.9 g
Based on a 2,000 calorie diet
Reviews (14)Rate This Recipe
"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...." See more"
"It was quite tasty, but a bit too bland. I spiced it up quite a bit, and then it was delicious...." See more"
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