Toasted Pinenut Quinoa with Veggies

So I made up a big pot of quinoa to mix with salads and stir fries this week.  Getting my protein powerhouse.  Last night I made this yummy concoction.  I don’t really measure things so I will give you the ingredients but you will have to experiment with the amounts.

Ingredients

Quinoa, cooked (about 2 cups)
Tempeh (I used half a package of the sesame garlic kind)
Spinach (about 2 big handfuls)
Broccoli (about 1 cup cut up florets)
Cherry tomatoes (about 10 to 15 halved)
Pine nuts (about 1/2 cup)
Olive oil (about 2 T)
Vegetable broth (about 1/2 to 1 cup)
Crushed red pepper flakes
Garlic, diced (about 3-4 cloves)
Liquid aminos

Directions

In a large skillet, heat oil and add tempeh and garlic.  After a few minutes add the pine nuts and let everything get golden brown.  Add broccoli and saute 1 to 2 more minutes.  Add spinach leaves and tomatoes and toss everything together to heat.  Add the quinoa, broth, pepper and aminos and mix together so it is all heated through and simmer for a couple of minutes.  There you have it!  Dinner filled with protein and nutrients.

Enjoy!

-Kristen
Choosing healthy living over dying 🙂

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7 thoughts on “Toasted Pinenut Quinoa with Veggies

  1. This came out fabulous and made for a pretty dish too. I used toasted sesame oil instead of olive and tamari instead of the aminos. Thanks for the recipe! Would you mind if I re blogged it later this week?

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