- 1 cup quinoa
2 cups vegetable broth
1/2 cup dried apricots, coarsely chopped
1 1/2 cups carrots, shredded
1 teaspoon cumin
1/2 teaspoon fresh grated ginger
1 tablespoon olive oil
2 cloves garlic, minced
16-ounce container tofu, cubed
Salt and pepper to taste
1 1/2 cups broccoli
1 cup grape tomatoes, halved
- Add quinoa and veggie broth to a pot, cover and heat on high. Turn to simmer once it starts to boil. After 10 minutes, add the chopped apricots, carrots, cumin, and ginger.
- In a saucepan add olive oil and cubed tofu. Sprinkle on minced garlic, salt and pepper. Cook on medium heat until lightly browned, stirring often to prevent burning.
- Add broccoli and cook a few minutes until tender.
- Remove from heat and mix everything together. Add the grape tomatoes, serve warm, and enjoy! Makes four servings.
- Vegetables, Salads
- North American