READY IN 35 mins

Veggie Quinoa

Read Reviews (14)

"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." — plaidpenguin

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 24, 2012

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. When quinoa was added it tasted great and had plenty of flavor. :)

—Stefanie

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Most Helpful Critical Review

Jun 24, 2007

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.

—sarah

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17 Ratings

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Jul 18, 2007

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

—E. Ericsson

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Aug 25, 2007

This just wasn't for us.

—CHELS

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Dec 04, 2011

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 half 1/3 cup of soy sauce and 2 tablespoons paprika (for a 4 cups serving.) Really hits the spot!

—Katiacooks

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Apr 12, 2011

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 salt. Now I just have to find a use for the remaining tofu in the refer.

—papax10

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Mar 08, 2012

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 store was out. I thought it had a nice flavor. Kids loved it. Thanks for the recipe.

—Rae

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May 22, 2012

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 open to the idea. My kids liked it with parmesan cheese on top. We will make it again.

—amymckeet71

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Nutrition

Calories
282 kcal
14%

Carbohydrates
34.9 g
11%

Cholesterol
0 mg
0%

Fat
10.8 g
17%

Fiber
4.9 g
20%

Protein
13.3 g
27%

Sodium
315 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Veggie Quinoa

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 282
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 1.4g 7 %
Cholesterol 0mg 0 %
Sodium 315mg 13 %
** Potassium 520mg 15 %
Total Carbohydrates 34.9g 11 %
Dietary Fiber 4.9g 20 %
Protein 13.3g 27 %
** Sugars 2.8g
Vitamin A 45 %
Vitamin C 43 %
Calcium 35 %
Iron 62 %
** Thiamin 18 %
** Niacin 32 %
** Vitamin B6 22 %
** Magnesium 43 %
** Folate 74 %

* 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.