Veggie Quinoa

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.

Step: 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.

Step: 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.

Step: 3

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

Per Serving: 282 calories; protein 13.3g; carbohydrates 34.9g; fat 10.8g; sodium 314.6mg.

Deciding stay in and make food your food instead of eat in the evening out is already a step in the best direction if you’re more point on eating healthier. There’s no better way to know exactly what’s happen into the food you’re eating than by making it yourself! Making the best of the main dish is only half the battle , like that . And once you’ve perfected your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

A side dish would easily make down of your health goals, as sweetness , sodium, fat, and calories would all get rather high quickly if you’re not careful . But with our good practise of cook on side dish recipes, you won’t ever run into that problem .