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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!
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
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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.

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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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.