260 East Tenth Street | Traverse City, MI 49684 | (231) 947-0191

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Oryana Natural Foods Market

Ginger Broccoli Quinoa with Tofu

December 30, 2011, 3:12 pm

from www.hubpages.com
Serves 2

1 ¼ cups vegetable broth
½ cup quinoa
2 teaspoons extra virgin olive oil
4 cloves garlic, minced
1 teaspoon ginger powder
1 cup broccoli florets
1 small onion, diced small
½ block Oryana tofu, diced
¼ cup sliced mushrooms
1 cup chopped spinach
1 tablespoon tamari

Bring one cup of the vegetable broth to a boil in a saucepan. Stir in quinoa and reduce heat to low for 15-20 minutes or until tender. While quinoa cooks, heat the olive oil in a large skillet or wok and add the broccoli, onion, garlic, ginger and tofu. Stir fry this for a few minutes and then cover to let steam. Add in the remaining ¼ cup of vegetable broth and tamari, along with mushrooms and spinach. Cook for about five minutes more. Stir in quinoa and let sit for five minutes to allow flavors to blend.

Quinoa is gluten-free and the least mucous-producing grain. It cooks fast, in about 20 minutes, and is easily digested. It is a complete protein; 1 cup cooked quinoa is equivalent to a quart of milk in calcium. High in lysine, a good source of phosphorous, vitamin E, several B complex, vitamins and iron, it ranks as a super food.