Serves 4
Cal per serving: 201
Gluten free: Vegetarian: Dairy Free
1 brown onion, diced
1 garlic clove, minced
500g mixed mushrooms, chopped
3 cups veggie stock
11⁄2 cups quinoa
200g firm tofu, diced
120g (41⁄2 oz) baby spinach
Leafy greens, to serve
Fry the onion and garlic in olive oil until soft.Add mushrooms and cook until soft.
Add quinoa and stock and cook on low heat until liquid is absorbed and grains are tender.
Add the tofu and spinach and stir through until spinach is wilted and tofu is warmed through. Top with a little Parmesan if desired. Serve with leafy greens.
