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.

The time that you’re trying to make less of weight, each healthy dinner must include protein. Protein helps build fittest , healthy eating muscles and it make you to feel full and satisfied longer. Make sure do these dinner recipes and guides to fill your plate with protein-rich energetic healthy meals .

Some of dieters eat salad for evening meal instead of a traditional food and potatoes meal . But if you’re not sure , your salad could contain more greasy and calories than the food you’re trying to move . Make sure do this guide to create a evening salad that keep your diet on track.