Recipe:

Quinoa with Tofu and Asparagus

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Serves 4

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

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

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.

Nutrition

Per serving (about 12oz/345g-wt.): 370 calories (140 from fat), 15g total fat, 2.5g saturated fat, 0mg cholesterol, 450mg sodium, 46g total carbohydrate (7g dietary fiber, 7g sugar), 18g protein

Tags: Family Friendly, American, High Fiber, Vegan, Dairy Free, Vegetarian, Low Sodium

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