Quinoa with roasted Brussels sprouts and mushroom



  • ¾  cup quinoa (mixed red and white colored)
  • 1 ½ cups water
  • 8 oz portabella mushroom
  • 8 oz brussels sprouts
  • 7 oz water packed extra firm tofu
  • cooking spray
  • 1 teaspoon canola oil
  • half of a small red onion thinly sliced
  • ½ teaspoon chili paste
  • ½ teaspoon crushed red pepper
  • salt to taste


  • Add quinoa to a saucepan and roast on a low flame until it has a nutty fragrant, about 5 minutes
  • Add water to the saucepan and bring to a rolling boil.  Reduce flame and cover and cook until all water is absorbed – about 15 minutes
  • Preheat oven to 400 F
  • Wash and quarter brussels sprouts.  Slice mushroom into thick slices.
  • Drain tofu and cut them into small cubes
  • Spray oil to a cookie sheet and spread brussels sprouts, mushrooms, and tofu and roast for about 20-25 minutes.  Let cool
  • Crumble roasted until it resembles coarse bread crumbs.  You can either use your hands or a food processor
  • Add canola oil to a skillet and add sliced onion and saute until lightly browned.
  • Add crumbled tofu, mushroom, and brussels to the skillet and fry for a minute on low flame
  • Add crushed pepper, and chili paste and fry for another 2-3 minutes
  • Transfer cooked quinoa to skillet and mix well.  Season with salt
  • Yields: 2 as main dish.

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