“Keen On Quinoa” Thai Sesame Ginger Tofu with Sauteed Veggies and Quinoa
Because I love Nutritionista and I know she’s been craving some Quinoa this week, I decided to go for an easy quinoa meal last night. This recipe is super easy and it was even easier because I used leftover veggies from the other dishes this week. So if you’ve been following along, you should have these veggies in your house.
What You Need:
Quinoa
Zucchini
Pineapple
Eggplant
Onion
Asparagus
Tofu
Thai Sesame Ginger Marinade (or you can use any flavor you like)
Homemade Low-Fat Sweet Potato Chips
Set Oven to 400 degrees on Convection
1. Drain tofu and cut into 1/2” slices. Place in oven safe pan and coat with Thai Sesame Ginger marinade or marinade of choice. Place in oven for about 25 minutes or until the tofu has become crispy and firm.
2. Cook Quinoa then set aside.
2. Then in a large greased sautee pan add chopped onion. Cook on low heat until the onions begin to look clear. Then add the zucchini and eggplant. Cook until the eggpant and zucchini are tender. Then add asparagus and pineapple. Cook until the asparagus and pineapple are tender.
3. Serve veggies and tofu on top of the quinoa. Serve with a side of sweet potato chips.
Enjoy!
*For the sweet potato chips, half of the batch was topped with Cinnamon Sugar and the other half was just salted.
2 years ago