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Veggie Quinoa

Veggie Quinoa

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
plaidpenguin

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 {{adjustedServings}} servings

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Original recipe yields 2 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

sarah
30

sarah

6/24/2007

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

7/18/2007

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

CHELS
21

CHELS

8/25/2007

This just wasn't for us.

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