Vegan Red Quinoa Supreme

February 28, 2010 by Keri

This weekend we went to stay at my mom’s and visit with my family.  My mom is always so accommodating to our vegan needs, and always willing to try my recipes (Love you Mom!).  When we go to visit for the weekend she’s often done a mini raid on the vegan section of the local grocery store so that we have plenty to eat.   Yesterday morning I made my Spicy Tofu Scramble (minus the potato), which was a yummy way to start a fun day.  When dinner rolled around, I wanted to create something fresh and colorful with the red quinoa that Mom had on hand, so I ran to the local grocery to get fresh veggies.  I picked up green onions, yellow pepper, mushrooms, carrots, broccoli, and tofu cubes to go in the dish.  I really wanted flavors from the grain and vegetables to stand out, so I didn’t add any spices aside from sea salt and pepper, but soy sauce and a balsamic were on at the table as optional condiments.  We all had another helping today, and it was even better as leftovers!

Vegan Quinoa Recipes


  • 12 oz. box red quinoa
  • 10 oz. tofu, cubed
  • 1 head broccoli, chopped
  • 1 yellow pepper, chopped
  • 1 cup baby portobellos, sliced
  • 1 cup baby carrots, sliced
  • 1/3 cup green onion, chopped small
  • 1 tablespoon olive oil
  • salt to taste
  • pepper to taste

In a large pot, cook quinoa according to package directions.  Steam sliced carrots and broccoli and set aside.  In a large skillet, heat olive oil and saute mushrooms, yellow pepper, and green onion over medium heat.  Add in cubed tofu and continue to cook until lightly browned.  Into large pot of red quinoa, add well-drained broccoli and carrots, followed by sauteed mushroom, yellow pepper, green onion, and cubed tofu.  Season with salt and pepper to taste.  Stir until well-combined. Enjoy!

Vegan Quinoa Recipes

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I Eat Trees is a blog featuring my adventures in all things vegan. My favorite recipes, snack food finds, and restaurant trials are all on the menu so enjoy!


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