Ingredients
2
2 servings
- •1 cup vegetable broth
- •0.5 cup uncooked quinoa
- •2 teaspoons olive oil
- •2 teaspoons minced garlic
- •0.5 cup broccoli florets
- •0.5 cup diced firm tofu
- •0.25 cup vegetable broth
- •0.25 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.
Nutritional Facts
Per 2 servings
- Calories: 282
- Carbohydrate: 35g
- Fat: 11g
- Fiber: 5g
- Protein: 13g
- Sugar: 3g
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