Rating: 4 stars 4.2
56 Ratings
  • 5 star values: 23
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
2
Yield:
2 cups
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

282 calories; protein 13.3g; carbohydrates 34.9g; fat 10.8g; sodium 314.6mg. Full Nutrition
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