Veggie Quinoa
Here is a gluten free recipe for the Bistro and Gourmet phases
Ingredients
1 cup / 250 ml fat-free vegetable broth
1/4 cup / 40 g uncooked quinoa
1 tsp / 5 ml olive oil
1 clove garlic, minced
1/2 cup / 125 g broccoli florets
2 oz / 60 g diced firm tofu
1/4 cup / 60 g sliced mushrooms
1/2 cup / 15 g chopped fresh spinach
Preparation
In a medium saucepan, bring 3/4 cup / 180 ml 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 nonstick 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 the remaining vegetable broth, mushrooms, and spinach.
Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, or about 3 minutes.
Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
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