Skinny Quinoa Veggie Dip Food

VEGGIE QUINOA

Veggie Quinoa image

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.

Provided by plaidpenguin

Categories Side Dish Grain Side Dish Recipes

Time 35m

Yield 2

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 282.4 calories, Carbohydrate 34.9 g, Fat 10.8 g, Fiber 4.9 g, Protein 13.3 g, SaturatedFat 1.4 g, Sodium 314.6 mg, Sugar 2.8 g

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