Veggie Quinoa

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.

You will need:

• 1 cup vegetable broth
• ½ cup uncooked quinoa
• 2 teaspoons olive oil
• 2 teaspoons minced garlic
• ½ cup broccoli florets
• ½ cup diced firm tofu
• ¼ cup vegetable broth
• ¼ cup sliced mushrooms
• 1 cup chopped fresh spinach

Instructions:

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.

Prep Time: 10 mins/Cooking Time: 25 mins/ Total Time: 35 mins

Servings: 2

Calories: 282.4