Quinoa with Tofu and Asparagus
Serves 4
Time 30 min
In this smart recipe, the asparagus steams on top of the cooking quinoa. Less pots to clean? We're all for that!
Special Diets:
Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/2 medium red onion, finely chopped
- 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 ground black 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 onion and cook until fragrant, about 1 minute.
Add tomatoes and cook 1 minute more.
Add stock, lemon zest, lemon juice, quinoa, 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 carbohydrates (7g dietary fiber, 7g sugar), 18g protein.
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.
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Ingredients
- 1 teaspoon extra-virgin olive oil
- 2 cloves garlic, finely chopped
- 1/2 medium red onion, finely chopped
- 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 ground black 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