Tofu & Corn & Green Onion Quinoa
by Tanvi Parikh
Macros
- Total calories
- 332
- Protein
- 16 g
- Carbs
- 45 g
- Fat
- 12 g
- Fiber
- 6 g
- Sugar
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 261 mg
- Potassium
- 521 mg
- Vitamin A
- 682 IU
- Vitamin C
- 6 mg
- Calcium
- 239 mg
- Iron
- 4 mg
- Vitamin D
- 0 IU
- Vitamin B12
- 0 µg
- Magnesium
- 134 mg
- Zinc
- 3 mg
Serves 1
Ingredients
- ¼ cup Quinoa (dry)
- ½ cup Water
- ½ cup Corn
- 1 stalk Green Onion
- ¾ tsp Tamari (or Coconut Aminos)
- 70 g Tofu (cut in cubes)
- 1 tsp Extra Virgin Olive Oil
Steps
Combine the quinoa and water in a pot and bring to a boil over high heat. Once boiling, reduce heat to a simmer. Cover and let simmer for 12 to 15 minutes.
Add oil in a non stick pan then add cubed tofu and stir fry it for 5-10 minute.
Fluff the cooked quinoa with a fork and transfer to a mixing bowl. Add the tofu, corn, green onion and tamari. Toss well to mix and enjoy!
Tips
- Leftovers: Refrigerate in an airtight container up to 4 days or freeze up to 1 month.
- No Quinoa: Use rice or cauliflower rice instead
- Serve it With: Add to a stir fry or stir in edamame, tofu, or tempeh for added protein.
- Freezer Tip: Squeeze out all the air and flatten your freezer bag to reduce freezer burn and optimize storage space.