- 1 cup vegetable broth
- 1/2 cup uncooked quinoa
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1/2 cup broccoli florets
- 1/2 cup diced firm tofu
- 1/4 cup vegetable broth
- 1/4 cup sliced mushrooms
- 1 cup chopped fresh spinach
- 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.
03/19/2017
recipepes.com
veggie quinoa, recipe
PT15M
PT1H
5
455 calories
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