Veggie Quinoa


  • 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.


  • 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.

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