I am going to share with you some of my favorite quinoa recipes that I usually love to serve someone who is eating quinoa for the first time. The first recipe is my quinoa salad recipe in my cookbook, Healthier Steps 125 Gluten-Free Vegan Recipes.
The second recipe Quinoa Broccoli Recipe, I first shared September 2, 2015. I decided to take new photos and include nutritional analysis. It is another favorite, which is always a winner for my guests.
Quinoa is steamed to perfection, with flavorful Skillet Broccoli seasoned with onion, garlic, ginger and curry powder. Perfect recipe to use leftover broccoli.
Seriously though, every single time I make a new recipe with quinoa, I’m convinced that its the best way to prepare it.
You also have to try my Southwestern Quinoa Bake. I have been cooking less brown rice lately and more quinoa in the dishes that I normally use brown rice. Its cooks way faster and it is full of nutrients.
Quinoa is so easy to prepare, I love the fact that quinoa is a complete protein and it is not a true grain but a seed. It is naturally gluten-free, cooks in about 15 minutes. See How To Prepare Quinoa.
Its high in fiber, iron, calcium and it is a good source of magnesium, copper, manganese, and lysine. Quinoa Broccoli can be served as a side without the tofu or as a main dish with added Baked tofu nuggets taking this dish to another level or you can add chickpeas. For this recipe, I added curry powder for extra flavor and its anti-inflammatory property.
Nutrition
- Energy:
- 245 kcal / 1024 kJ
- Fat:
- 10 g
- Protein:
- 8 g
- Carbs:
- 33 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 20 min
- Ready in:
- 30 min
Ingredients
- 1 cup dry quinoa, (3-4 cups cooked)
- 2 cups vegetable broth, or water
- 2 tablespoons coconut oil
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 3 spring onion, chopped
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 2 cups broccoli florets, chopped
- 1 cup Baked Tofu, *link to recipe
- Pinch of Cayenne pepper, (optional)
Instructions
- Rinse quinoa using a fine mesh strainer. Place quinoa and water or vegetable broth in a medium pot over medium-high heat, bring to boil.
- Cover pot and reduce to simmer, cook for 15 minutes or until quinoa is tender. Fluff with a fork and remove from heat.
- Heat oil in a large saucepan over medium heat, add onions and cook until soft about 2 minutes. Stir in garlic, ginger, spring onions, curry powder, salt, and broccoli. Saute until broccoli florets are tender, about 3 minutes.
- Stir in quinoa to fully coat, tofu nuggets and cayenne. Serve immediately.
LOVE LOVE LOVE!!! I shared on Instagram & on Facebook! It turned out SO delicious im so happy!!!!! I will DEFINITELY be doing it again & showing my family!!! It took me longer than described only because it’s the first time I make it so next time I make the tofu nuggets & the quinoa + broccoli it’ll definitely take less time!!
Katie, I’m so happy you enjoyed it and thank you very much for the love, thank you for sharing it to Instagram and Facebook.
I made this today and it tastes absolutely divine. Thank you so much for providing such incredible inspiration. Keep up the great work
Thank you very much Gill, I’m so happy you enjoyed it.
I made this recipe twice and it is so yummy!
This looks delicious!!! Thank you?