Quinoa with Tofu and fresh vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 267.1
  • Total Fat: 11.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.9 mg
  • Total Carbs: 24.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 17.3 g

View full nutritional breakdown of Quinoa with Tofu and fresh vegetables calories by ingredient
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Introduction

adapted from a recipe from The Athletes Pallet cookbook
Light, fresh taste. Quilt free, protien packed, clean eating!
adapted from a recipe from The Athletes Pallet cookbook
Light, fresh taste. Quilt free, protien packed, clean eating!

Number of Servings: 4

Ingredients

    *365 Organic Extra Firm Tofu, 6 serving (remove)
    *Ancient Grains Quinoa, Cooked with Water, 2 cup (remove)
    *Red Onion, Fresh, 0.25 cup (remove)
    *Bell Peppers (sweet red), .25 cup (remove)
    *Peppers - Bell, green, raw, .25 cup (remove)
    *Mushrooms, Baby Bella, 5 oz (remove)
    Spinach, fresh, 1 cup (remove)

    *Extra Light Olive Oil, 1 tbsp (remove)
    Water, tap, .2 cup (8 fl oz) (remove)
    Lemon juice, 2 tbsp (remove)
    Parsley, 1 tbsp (remove)

    *1 Tbs. chpped fresh mint, 1 serving (remove)
    Cucumber (with peel), .25 cucumber (8-1/4") (remove)

Directions

Cook Quinoa per package instructions.

Lightly spray saute pan with Pam, Cube and saute tofu until lightly brown and heated through. Remove from pan.

Add onion, peppers and mushrooms to hot pan, saute 3 mins. Add Spinach, saute 1 min. Add quinoa and tofu to pan. Mix all together. Salt and Pepper to taste.

Mix olive oil, water, parsley and lemon juice to, blend well with small mixer. Add to tofu, quinoa vegetable mixture.

Plate up, top with fresh mint and cucumbers.

Enjoy!!

Number of Servings: 4

Recipe submitted by SparkPeople user GRIF01.

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