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Tofu Asparagus and Red-Pepper Stir-Fry over Quinoa

March 3, 2016

Ingredients

For the Quinoa

1 cup quinoa

2 cups filtered water

pinch sea salt

For the Stir-Fry

1 tbsp extra-virgin olive oil

3 cloves fresh garlic, finely diced

3 tbsp fresh ginger, cut into fine matchstick pieces

1 red onion, cut into thin half-moon slices

Shoyu sauce

Some red peppers (from natural foods store--they come sliced in a jar)

1 block tofu, cut into 1 inch cubes

Bunch asparagus, tips snapped off and stalks thinly sliced diagonally

Grated zest of 1 orange

2 tbsp freshly squeezed lemon juice

Directions

For the Quinoa

1Quinoa is a delicious, easy to cook grain and is very high in protein. Place quinoa and water in a saucepan. Add salt, cover and reduce heat to low. Cook until the water has been absorbed and quinoa has opened (like in sprouting) about 20-25minutes. Remove from the heat.

For the Stir-Fry

1While the quinoa is cooking, heat oil in a pan or wok over medium heat. Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is tender and translucent about 4 minutes. Stir in red peppers (thinly sliced) and a splash of soy sauce and sauté for a few minutes.

2Add tofu on top of vegetables but do not stir in, season with 1 tablespoon soy sauce, cover and reduce heat to low and simmer until tofu is cooked through, about 8 minutes. Add asparagus, orange zest and splash of soy sauce. Cover and cook until asparagus is bright green, about 5 minutes. Remove from heat and gently stir in lemon juice.

3Arrange quinoa in a shallow bowl and spoon the stir-fry over top. Delicious!

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