Veggie Quinoa

Veggie Quinoa


  • ½ cup uncooked pre-rinsed Quinoa
  • 1¼ cup Vegetable Stock
  • 2 tsp Olive Oil
  • 2 cloves of Crushed Garlic
  • 1 cup chopped Broccoli
  • ½ cup chopped Celery
  • ½ cup diced firm Tofu
  • ¼-½ cup water (add more if needed)
  • ½ cup chopped Mushrooms
  • 1 cup chopped fresh Spinach
  • 1/3 cup chopped Green Onions (optional)
  • Shaved Radish (optional)


  1. In a medium saucepan, bring 1¼  cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes.
  2. While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in ¼ cup vegetable broth, celery, mushrooms, spinach and green onions (if desired). Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes.
  3. Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
  4. Garnish with shaved radish (optional).
Monica Winn

A mother of two, Monica has appeared as a fitness model in a number of industry publications, including Oxygen and Inside Fitness Magazine. She first decided to compete as a bikini model in 2008, winning her first competition and finishing top 3 in all subsequent competitions.

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