Since Quinoa is super food and so in right now, I decided to try out another quinoa recipe. This dish was pretty easy to make and doesn’t require too many ingredients. However, I would recommend it more as a side and not a main dish. Take out the tofu and you have a great side-dish to any meal! Add more salt or potentially soy sauce to make it a little less bland. (recipe from Fitness Magazine)
3/4 teaspoon salt , divided
1 cup quinoa, rinsed well (see Tip)
3 tablespoons extra-virgin olive oil
2 small cloves garlic, minced
1/4 teaspoon freshly ground pepper
1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa
and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa
, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.
is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.
Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry
MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day.
Calories 228, Total Fat 10 g, Saturated Fat 1 g, Monounsaturated Fat 6 g, Sodium 376 mg, Carbohydrate 26 g, Fiber 4 g, Protein 9 g, Potassium 418 mg.