Veggie Quinoa

Veggie Quinoa

plaidpenguin

"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."
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Ingredients

35 m servings 282 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 34.9g
  • 11%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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

Reviews

Read all reviews 25
  1. 32 Ratings

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Most helpful positive review

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. W...

Most helpful critical review

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.

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Newest

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.

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

This just wasn't for us.

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. W...

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 h...

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 s...

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 stor...

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 ope...

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

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