Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Quinoa packs iron, fiber, and potassium into this meatless main dish. Ingredients:
2 tablespoons rice vinegar |
2 tablespoons low-sodium soy sauce |
2 teaspoons dark sesame oil |
dash of crushed red pepper |
1 1/2 cups water |
1 1/2 cups uncooked quinoa |
1 tablespoon dark sesame oil |
1 cup chopped onion |
2 garlic cloves, minced |
2 cups red bell pepper strips |
2 cups sliced mushrooms |
2 cups (1-inch) sliced asparagus (about 1 pound) |
1/2 teaspoon salt |
1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed |
2 tablespoons sesame seeds |
Directions:
1. To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.
2. To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.
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