Pho With Broccoli and Quinoa

• 1 recipe vegetarian pho broth
• 6 ounces firm tofu, cut in dominoes
• Soy sauce to taste (optional)
• 3 cups cooked quinoa
• 3 broccoli crowns, broken into florets and cut in slices 1/4 inch thick
• A 3-inch piece of white radish, peeled and cut in 1 1/2-inch julienne
• 1/2 cup Asian or purple basil leaves, slivered if large, left whole if small
• 4 scallions, chopped
• 1 cup chopped cilantro
• 2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
• 6 mint sprigs
• 3 to 4 limes, cut in wedges

1. Have the broth at a simmer in a soup pot.
2. Place the tofu in a bowl and season with soy sauce if desired.
3. Steam the broccoli for 1 to 2 minutes, just until crisp-tender.
4. Heat the quinoa and divide among 6 soup bowls.
5. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth.
6. Sprinkle on half the cilantro, half the basil leaves and the green onions.
7. Pass the chopped chilies, mint sprigs, the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on.

recipe vegetarian, firm tofu, soy sauce, quinoa, broccoli crowns, white radish, asian, scallions, cilantro, bird, mint sprigs

Taken from cooking.nytimes.com/recipes/12404 (may not work)