About This Recipe:
I just whipped up the perfect weeknight dinner using fresh picks from my garden. It’s a delicious, plant-based quinoa bowl, brimming with seasonal veggies like crisp daikon radish and lush mustard greens. I’ve tossed in some aromatic herbs for extra flavor. This dish is not only dairy and gluten-free, but it also celebrates the best of what’s in season. The combination of creamy coconut milk and hearty quinoa makes it a satisfying, yet easy meal to prepare. Ideal for a busy weeknight, nutritious dinner that brings a little bit of my garden’s joy to the table.
Watch Me Make This Recipe (on TikTok):
@carmeninthegarden #gardentotable 🍲 daikon and mustard greens stew with tofu and quinoa #garden #cooking ♬ original sound – Carmen in the Garden
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How To Make This Recipe:
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Daikon and Mustard Greens Stew with Tofu and Quinoa
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 cup daikon radish, thinly sliced
- 2 cups mustard greens, roughly chopped
- 2 serranos, finely sliced (remove seeds for less heat)
- 1 cup mushrooms, sliced
- Juice of 2 limes
- 1 cup uncooked quinoa
- 1 block tofu, cubed
- 1 bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1 shallot, minced
- 1 tablespoon avocado oil
- 1 can coconut milk
- 2–3 lime leaves
- Tamari and soy sauce, to taste
Instructions
- Heat avocado oil in a large pot over medium heat. Sauté garlic, ginger, and shallot until fragrant.
- Add quinoa to the pot, stir well to mix with aromatics. Pour in the broth, bring to a boil, then reduce to a simmer.
- After simmering quinoa for about 10 minutes, add mushrooms, daikon radish, lime leaves, and serranos. Season with tamari and soy sauce to taste. Continue simmering until quinoa is almost cooked.
- Add tofu, bell pepper, and mustard greens to the pot. Pour in coconut milk.
- Simmer until greens wilt and tofu is heated through.
- Just before serving, squeeze with a bit of lime. Adjust seasoning if needed.