Veggie Quinoa

asian chinese european greek korean mediterranean middle eastern region side soup savory medium medium

Prep

22 min

Cook

63 min

Total

85 min

Ingredients (9)

1 cup vegetable broth g

½ cup uncooked quinoa g

2 teaspoons olive oil g

2 teaspoons minced garlic g

½ cup broccoli florets g

½ cup diced firm tofu g

¼ cup vegetable broth g

¼ cup sliced mushrooms g

1 cup chopped fresh spinach g

Nutrition

kcal

fat

carbs

protein

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.