Name: Daikon and Mustard Greens Stew with Tofu and Quinoa
Ingredients: 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

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

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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.