"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
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diced firm tofu
chopped fresh spinach
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. :)
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.
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 97
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