Soy Agave Broccoli with Quinoa
This is a great lunch dish or light dinner and serving it over quinoa bumps up your protein. Add other veges to taste and you could add tofu or tempeh when you cook the garlic and onion if you want to make it more of a main dish.
Ingredients
Small head of broccoli – chopped
Small onion – sliced
1 cup of mushrooms – sliced
1 carrot – sliced
1 or 2 cloves of garlic – finely chopped
1 Tablespoon agave nectar
1 teaspoon chilli powder or flakes (add less or more to taste)
2 Tablespoons soy sauce
2 Tablespoons cooking oil
1 cup dried quinoa
1 vegetable stock cube
Directions
Heat the oil and then add the garlic, chili and onion. Cook until the onion softens.
Add the carrots and cook for a few minutes, add the mushrooms and cook for approx 5 mins.
Add the soy sauce and agave and stir through. Add water as needed to keep the food from sticking to the pan.
Add broccoli and cover the pan to allow the broccoli to steam cook.
Cook until the broccoli is just tender.
Serve over the quinoa cooked in vegetable stock using the absorption method (1 cup quinoa to 2 cups stock, bring to a boil and then cover and lower the heat).
Serves 2.
