SAVORY VEGETARIAN QUINOA RECIPE | ALLRECIPES
I've been experimenting with quinoa and vegetarian cooking. Came up with this last night and it was delicious! I wanted to save the recipe here and share it with others. I topped mine with some chopped avocado and chia seeds for extra health benefits.
Provided by mandyjean23
Categories Everyday Cooking Vegan
Total Time 56 minutes
Prep Time 20 minutes
Cook Time 31 minutes
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oil in a large pot over medium heat. Add carrots, onion, and mushrooms; cook and stir until softened, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
- Pour broth into the pot; bring to a boil. Add quinoa, soy sauce, and ginger. Reduce heat and simmer until quinoa is mostly tender, about 17 minutes. Add baby kale; cook until wilted, about 3 minutes. Remove from heat and let stand until quinoa absorbs remaining cooking liquid, about 5 minutes.
Nutrition Facts : Calories 233.3 calories, CarbohydrateContent 36.5 g, FatContent 6.5 g, FiberContent 5 g, ProteinContent 8.1 g, SaturatedFatContent 0.8 g, SodiumContent 372.1 mg, SugarContent 3.6 g
VEGGIE QUINOA RECIPE | ALLRECIPES
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
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2 cups
Number Of Ingredients 9
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, CarbohydrateContent 34.9 g, FatContent 10.8 g, FiberContent 4.9 g, ProteinContent 13.3 g, SaturatedFatContent 1.4 g, SodiumContent 314.6 mg, SugarContent 2.8 g
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