Recipe

Quinoa Tofu Vegetable Crunch Recipe

	Mollyscookin / All my dishes 1 month, 1 week ago 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. Prep:20m Cook:20m Servings:4	Mollyscooki
	quinoa tofu spinach saute colorful

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Ingredients

1 cup pre-washed Quinoa (I use Ancient Harvest)

16 oz. vegetable stock (can use chicken stock, but then obviously this would not be vegetarian)

2 cloves garlic- chopped

1 small onion- chopped

butter/oil flavored cooking spray (to saute)

1 package firm or extra firm tofu drained and cubed

1 bunch fresh spinach rinsed

1/2 to 1 cup halved almond for roasting

1 lemon (optional)

Directions

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!

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Comments

mollyscookin 1 month, 1 week ago said:
I made this tonight and added quartered artichoke hearts cut in half. It added a little zing to it.

greekgirrrl 1 month, 1 week ago said:
YUMMY...thanks..I don't know much about quinoa. Is it high in protein or omega-6?

maggiehc 1 month, 1 week ago said:
This sounds great! I love that you toast the almonds.

mollyscookin 1 month ago said:
Very high in protein- it is recommended for vegans. . . Not sure about Omega-6

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