Evenly divide the quinoa between four bowls and top with the tofu and broccoli.Turn off the heat and toss in the cashews. Let this simmer on medium high heat for another minute or two, until the sauce thickens slightly. Add the broccoli and edamame and toss together Add the sauce and toss again. Make the sauce: While the quinoa is cooking, you will have time to make the sauce. Add the tofu and turn on both sides so it gets slightly brown, about 3 minutes. In a large saute pan heat the canola oil until very hot.Whisk in the cornstarch if using and make sure there are no lumps. Make the sauce: whisk together the rice vinegar, honey, tamari and hot sauce. This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days.Rinse under cold water to stop the cooking. For Quinoa Salad, in a medium saucepan combine water, quinoa, and salt. Meanwhile, simmer a large pot of water for the broccoli (if using fresh). Add the broccoli to the simmering pot of water for 1-2 minutes, until it turns bright green.Add the quinoa, cover and bring down to a simmer for 15 minutes. Use in place of heavy cream, half and half and/or whole milk in savory recipes. Add milk to blender and then carefully transfer quinoa mixture. In a medium saucepan boil the water with a good sprinkle of salt. Remove from heat and allow to sit for another 5 to 10 minutes.On a busy night, this meal is ideal! Quinoa Cashew Bowls with TofuĢ-3 teaspoons hot sauce of choice or Sriracha (to taste)Ģ teaspoons cornstarch, optional if you want the sauce a little thickerġ 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubesĤ cups broccoli florets (you can use frozen too) The point is: a whole grain, a protein, a vegetable and something to make it taste good. No quinoa or even broccoli? Use brown rice and whatever vegetables you have on hand. Have no tofu, or don’t even like tofu? Substitute shrimp or chicken. ![]() For the dressing: cup all natural peanut butter. Arrange broccoli on top of quinoa, cover and simmer for an additional 10 minutes. Stir in quinoa, then reduce heat and simmer, covered, for 20 minutes. Stir in quinoa then reduce heat and simmer, covered, for 20 minutes. Add another ½ cup water, broth and half of the lemon juice bring to a boil. This is a ridiculously simple dinner to make when you are just not in the mood to pull a five course dinner together.This is one of my classic “bowls” and what makes it so perfect is the versatility. cup cashew halves or peanuts (honey-roasted is good) Optional: 1 cup edamame or chickpeas. Add onion and garlic and cook for 5 minutes.
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