This time I decided to include a high-protein grain in my vegetarian pho broth instead of traditional noodles. The broccoli is thinly sliced and steamed or blanched separately. 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. Place the tofu in a bowl and season with soy sauce if desired. 2. Steam the broccoli for 1 to 2 minutes, just until crisp-tender. 3. Heat the quinoa and divide among 6 soup bowls. Add the tofu, steamed broccoli and radish julienne to the bowls and ladle in the hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. 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. Yield: 6 servings. Advance preparation: The broth and the cooked quinoa will keep for a few days in the refrigerator and can be frozen. You can steam the broccoli several hours ahead. Nutritional information per serving: 148 calories (151 with optional fish sauce); 3 grams fat; 0 grams saturated fat; 2 grams polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 23 grams carbohydrates; 4 grams dietary fiber; 65 milligrams sodium (255 milligrams with optional fish sauce; does not include salt to taste); 8 grams protein