Veggie Quinoa

Name: Veggie Quinoa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 cups
Ingredients: 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

Rating: 4.17 stars

52 Ratings
41 Reviews
15 Photos

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

Recipe Summary

prep:

10 mins

cook:

25 mins

total:

35 mins

Servings:

Yield:

2 cups

Nutrition Info

Ingredients

Original recipe yields 2 servings

The ingredient list now reflects the servings specified

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

Directions

Step 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.

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Step 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.
Step 3

Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.

Nutrition Facts

Per Serving:

282.4 calories; 13.3 g protein; 34.9 g carbohydrates; 0 mg cholesterol; 314.6 mg sodium. Full Nutrition

Reviews (41)

Most helpful positive review

Stefanie

06/25/2012

I added rosemary and thyme to the quinoa while it was cooking. In a big bowl I placed the olive oil and salt and ensured that the veggies marinated in that mixture prior to addition of quinoa. When quinoa was added it tasted great and had plenty of flavor.:) Read More

Helpful

(19)

Most helpful critical review

sarah

06/25/2007

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. Read More

Helpful

(34)

52 Ratings

5 star values: 20
4 star values: 24
3 star values: 5
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

sarah

06/24/2007

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. Read More

Helpful

(34)

E. Ericsson

07/18/2007

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

Helpful

(32)

CHELS

08/25/2007

This just wasn't for us. Read More

Helpful

(23)

Stefanie

06/24/2012

Helpful

(19)

Katiacooks

12/04/2011

This is a great simple vegan recipe. I made this dish for a holiday party this weekend where half the guests were vegan and vegetarian. The reason it was such a hit though is because I added half 1/3 cup of soy sauce and 2 tablespoons paprika (for a 4 cups serving.) Really hits the spot! Read More

Helpful

(17)

papax10

04/12/2011

Thanks for sharing this recipe. My 1st attempt at Quinoa - excellent base recipe for what ever you like in a stir fry - I used a pre-rinsed Quinoa - added fresh squeeze of lemon juice and some salt. Now I just have to find a use for the remaining tofu in the refer. Read More

Helpful

(13)

Rae

03/08/2012

Very good. I used this recipe to introduce the family to quinoa. This went over well with them. I did add some thin sliced carrots and left out the tofu. I was going to use the tofu but the store was out. I thought it had a nice flavor. Kids loved it. Thanks for the recipe. Read More

Helpful

(11)

cre8n4u

09/08/2011

Added some extra mushrooms because we like em!!! Yummy and healthy too. Read More

Helpful

(6)

amymckeet71

05/22/2012

I switched out cauliflower for the broccoli left out the mushrooms. Added 1 tsp basil to the quinoa and 1/2 tsp of pepper. and 1/2tsp salt. Chicken broth works just as nicely if you are open to the idea. My kids liked it with parmesan cheese on top. We will make it again. Read More

Helpful

(6)

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Nutritional Information

Veggie Quinoa

Servings Per Recipe: 2
Calories: 282.4

% Daily Value *

protein: 27 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 20 %

sugars:

fat: 17 %

saturated fat: 7 %

cholesterol:

vitamin a iu: 45 %

niacin equivalents: 32 %

vitamin b6: 22 %

vitamin c: 43 %

folate: 33 %

calcium: 28 %

iron: 34 %

magnesium: 43 %

potassium: 15 %

sodium: 13 %

thiamin: 18 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Veggie Quinoa

1 of 41

All Reviews

sarah

06/24/2007

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.

Helpful

(34)

E. Ericsson