While attempting to utilize up refrigerator leftover vegetables, I accidentally stumbled onto this excellent combination of ingredients. It has been liked by even friends who “don’t like vegetarian cooking.” Although most recipes ask for rinsed quinoa, I like the slightly bitter flavor of unwashed quinoa (just be sure to check for foreign objects before using it).
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
| 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
Instructions
- 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.
Reviews
Surprisingly good. Needed a little more flavor for my taste. Will add a little more garlic and pepper next time
This was a very delicious recipe! It is very filling and a bit on the savory side. I suggest adding a seasoning, I used lemon-pepper, to dull the savory flavor some. Others have mentioned using paprika, which would be fantastic as well. This is in my rotation of recipes for sure. It is easy to make a big batch ahead of time and have lunch for days.
Really enjoyed this recipe! I don’t eat tofu or mushrooms, so I substituted with red bell pepper (because I had it on hand). Just added a tiny bit of salt & pepper on the finished dish and even the non-quinoa folks in the house enjoyed it! I’ll definitely make this again. Thank you!
I made it, varied slightly from the recipe but really did enjoy it
It was good needs more seasoning/ more vegetables
This dish was different yet good, made it for family that are Vegan and Vegetarians. They loved it, I did; not use tofu, yet following others feed back I added soy sauce and paprika, making it a hit. Will make this again as it was my first time with Quinoa and I enjoyed it.
Yummy! we didn’t have mushrooms so added carrots instead. Added soy sauce when served and it was super tasty. Since the quinoa was cooked in broth I didn’t find it too bland but would like to incorporate spices for variety next time
Added a little salt, pepper and garlic powder. Tasty
This was so tasty for lunch! I did not have tofu, but I followed the recipe otherwise and it was delicious!
I tweaked this recipe. My kids don’t like mushrooms so I substituted yellow squash instead. I added a half teaspoon of garlic while the quinoa cooked. I added some reduced sodium soy and a teaspoon of garlic powder towards the end of cooking the vegetables. My kids loved it, but I told them the tofu was cheese.
I didn’t have veggie broth nor fresh shrooms in my cabinet, however I did have chicken broth & canned shrooms, so I used those. Other than that, so simple to make and very tasty. I added ALOT of garlic because I like it. If it weren’t for that extra garlic, it may be a bit bland for some. Just add your fav seasonings and you should be fine. Was my side dish to shrimp tacos. Yum!!
Great base recipe. I quadrupled it for a larger batch. Good flavor. I will add a little onion next time and maybe some soy sauce.
I am new to quinoa, I’ve been vegetarian for a long time and my daughter recently decided she wanted too as well. Had to add onions to spice it up enough for a 3 year old but other than that it was super easy and yummy!
I used smoked tofu, which helped add some flavor, but this still missed the mark.
I skipped the broccoli and tripled the amount of kale. I also used 1 cup of quinoa (which yields 3 cups cooked), added half a red pepper, and 8 ounces of mushrooms along with 1/4 C of grated Parmesan cheese . I also used about 1 tsp of rosemary, thyme and parsley. This is a good make-ahead dish that I will definitely make again.
I added whatever veggies I had and everyone scarfed it down including my two boys 8 and 13. It was delicious and so healthy.
Instead of vegetable oil I used coconut butter. It added an interesting texture and was absolutely delicious.
LOVED it!!!
I used a ‘chicken style’ stock i had in the cupboard. The dish was really easy to make. The taste was perfect for me and I will definitely make it again.
I cooked the Quinoa in a chicken broth to give it flavour. Then added mushrooms in the fry pan and pecans. Crunchie good !
I added marjoram, thyme and a dash of cayenne pepper to add