Quinoa Tofu Vegetable Crunch
From mollyscookin 15 years ago
- 20 minutes to make
- Serves 4
This is a different dish for quinoa than what I have seen available I have not tried making this with other grains such as cous cous, but I am sure it is possible.
Ingredients
- 1 cup pre-washed quinoa (I use Ancient Harvest) shopping list
- 16 oz. vegetable stock (can use chicken stock, but then obviously this would not be vegetarian) shopping list
- 2 cloves garlic- chopped shopping list
- 1 small onion- chopped shopping list
- butter/oil flavored cooking spray (to saute) shopping list
- 1 package firm or extra firm tofu drained and cubed shopping list
- 1 bunch fresh spinach rinsed shopping list
- 1/2 to 1 cup halved almond for roasting shopping list
- 1 lemon (optional) shopping list
How to make it
- Saute the garlic and onion. When the vegetables are brown remove from heat.
- Spread almonds on tin foil on a baking sheet and cook at 350 for 8-10 minutes or until they are brown
- Boil Quinoa in soup stock in a 1 1/2 quart stock pot- this will take 10-15 minutes. Add the onions, garlic, fresh spinach, tofu, and almonds. Stir.
- Remove from heat, cover and let sit ten minutes.
- After serving you can squeeze lemon juice on the final product. . . Yummy!
The Rating
Reviewed by 1 people-
YUMMY...thanks..I don't know much about quinoa. Is it high in protein or omega-6?
greekgirrrl
in Long Island loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "