Quinoa with Tofu and Asparagus
4

Serves 4

In this smart recipe, the asparagus steams on top of the cooking quinoa. Less pots to clean? We're all for that!

View user submitted photos
    Ingredients: 
    • 1 teaspoon olive oil
    • 2 teaspoons garlic, finely chopped
    • 1 cup finely chopped red onion
    • 1/2 cup sun-dried tomatoes, thinly sliced
    • 2 cups vegetable stock
    • 2 tablespoons lemon juice
    • 1 cup uncooked quinoa, rinsed
    • 1 tablespoon lemon zest
    • 1/2 teaspoon pepper
    • 1/2 pound vacuum-packed extra-firm tofu, cut into 1/2-inch pieces
    • 1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces
    • 1/2 cup toasted cashews
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Heat oil in a medium pot over medium heat. Add garlic and onions and cook for 1 minute. Add tomatoes and cook 1 minute more. Add stock, lemon juice, quinoa, lemon zest, pepper and tofu. Cover and simmer for 15 minutes. Arrange asparagus on top of quinoa mixture, cover and continue cooking for 5 more minutes. Stir gently to combine, then garnish with cashews and serve.

    Nutritional Info: 
    Per Serving:370 calories (140 from fat), 15g total fat, 2.5g saturated fat, 0mg cholesterol, 450mg sodium, 46g carbohydrate (7g dietary fiber, 7g sugar), 18g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion