75kcal
2g
26g
2g
0g
4g
9g
167mg
- 180g / 6.35oz soaked and rinsed Quinoa
- 1 tbsp Sesame oil
- 1-2 cm piece / 0.4-0.8 inch piece peeled and finely diced Ginger
- 1 clove finely diced Garlic
- 1 finely diced Onion
- 2 finely diced Carrots
- 1 head cut into small florets Broccoli
- 75g / 2.65oz Frozen green peas
- 300g / 10.58oz Firm tofu
- 0.5 tsp ground Turmeric
- 2 chopped Spring onions
- 2 tbsp Tamari
1. Bring a saucepan of water to a boil. Add 180g / 6.35oz soaked and rinsed Quinoa and cook until tender.
2. Meanwhile, heat 1 tbsp Sesame oil in a large pan and add 1-2 cm / 0.4-0.8 inch piece peeled and finely diced Ginger, 1 finely diced Garlic clove, and 1 finely diced Onion. Cook until translucent.
3. Add 2 finely diced Carrots, 1 head Broccoli cut into small florets, and 75g / 2.65oz frozen green peas. Cook with the lid on for 5-10 minutes, stirring often.
4. Add 300g / 10.58oz firm Tofu and break it up with a spatula. Add 0.5 tsp ground Turmeric. Cook, stirring for a few minutes, then season with 2 tbsp Tamari.
5. Add the cooked Quinoa and mix with the Tofu and veggies for a few minutes.
60% of RDI
65% of RDI
26% of RDI
1% of RDI
1% of RDI
65% of RDI
35% of RDI
Variations: Add edamame beans, swap the Quinoa for brown rice, use red cabbage, Asian greens, or pineapple. Optional toppings: 2 tsp chili/chili sauce and 2 tsp toasted sesame seeds.
© 2024 GrowwW
