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.
Ingredients
- vegetable broth: 1 cup
- uncooked quinoa: 0.5 cup
- olive oil: 2 tsp
- garlic: 2 tsp (minced)
- broccoli florets: 0.5 cup
- firm tofu: 0.5 cup (diced)
- vegetable broth: 0.25 cup
- mushrooms: 0.25 cup (sliced)
- fresh spinach: 1 cup (chopped)
Metric Conversion
Stages of cooking
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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.
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Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
