Fresh Southwest Quinoa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Cilantro, 1 bunch (rinsed and stemmed)Pumpkin Seeds, 0.3 cup 1 Chipotle Pepper in 1 Tbsp Adobo SauceLime juice, 2 tbsp Quinoa, 1.5 cups dry Yellow Sweet Corn, Frozen, 1 cup kernelsSpinach, fresh, 170 grams, choppedTofu, extra firm, 1 block choppedRed Ripe Tomatoes, 2 medium, choppedSundried Tomatoes, 30 grams, choppedOlive Oil, 2 tbsp Shallots, 4 tbsp chopped
Combine cilantro, pumpkin seeds, chipotle pepper, lime juice and one tablespoon of olive oil in a blender or food processor. Blend to make cilantro pesto.
Cook quinoa according to package directions.
In a skillet, heat remaining olive oil. Add chopped tofu and shallots, and sautee until tofu begins to brown. Add in corn, tomatoes and sundried tomatoes. Continue sauteing until corn is cooked. Add in spinach and cook until slightly wilted.
In a bowl, combine hot vegetables, cooked quinoa and cilantro pesto. Stir to combine.
Serve immediately or allow to cool and portion for a week of lunches (plus one serving right now, if you can't resist!)
Serving Size: Makes six servings.
Cook quinoa according to package directions.
In a skillet, heat remaining olive oil. Add chopped tofu and shallots, and sautee until tofu begins to brown. Add in corn, tomatoes and sundried tomatoes. Continue sauteing until corn is cooked. Add in spinach and cook until slightly wilted.
In a bowl, combine hot vegetables, cooked quinoa and cilantro pesto. Stir to combine.
Serve immediately or allow to cool and portion for a week of lunches (plus one serving right now, if you can't resist!)
Serving Size: Makes six servings.
Nutritional Info Amount Per Serving
- Calories: 361.8
- Total Fat: 13.2 g
- Cholesterol: 0.0 mg
- Sodium: 107.6 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 5.9 g
- Protein: 17.3 g
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