1 ¼ cups vegetable broth
½ cup quinoa
2 teaspoons extra virgin olive oil
4 cloves garlic, minced
2 teaspoons minced fresh ginger
1 cup broccoli florets
1 small onion, diced small
½ lb firm 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. Cover and cook for 15 minutes. Remove from heat and let steam for 5 minutes. Uncover and let cool.
- While quinoa cooks, heat the olive oil in a large skillet or wok and add the broccoli, onion, garlic, ginger and tofu. Stir fry for a few minutes. Add the mushrooms and cook a few minutes.
- Add in the remaining ¼ cup of vegetable broth and tamari, along with the spinach. Cook for about 2 minutes more. Stir in quinoa and let sit for five minutes to allow flavors to blend. Serves 2 people.