Quinoa with Roasted Asparagus, Red Pepper, Mushrooms, and Tofu
Main Dishes • European
Description
Quinoa with Roasted Asparagus, Red Pepper, Mushrooms, and Tofu
Ingredients
- Rice Vinegar for Sushi 2 tablespoons
- Soy Sauce 2 tablespoons
- Black sesame seeds 1½ tablespoons
- Chili Flakes a pinch
- Water 1½ cups
- Quinoa 1½ cups
- Onion 10 oz
- Garlic 1 clove
- Fresh Mushrooms 15 oz
- Orange Bell Peppers 2 pieces
- Asparagus 20 oz
- Salt ½ teaspoon
- Toasted Sesame 2 tablespoons
- Herbed Tofu 10 oz
Step-by-Step Guide
Step 1
In a small bowl, mix the vinegar, soy sauce, 2 teaspoons of sesame oil, and red pepper flakes.
Step 2
In a small pot, bring the water to a boil, add the quinoa, cover, reduce the heat, and cook for 10 minutes. Remove from heat and let sit for 10 minutes, then fluff with a fork.
Step 3
Heat the remaining sesame oil in a wok over medium heat. Add the finely chopped onion and minced garlic and sauté for 5 minutes. Add 2 cups of sliced red pepper, 2 cups of thinly sliced mushrooms, chopped asparagus, salt, and diced tofu. Stir-fry for 3 minutes. Add the prepared dressing and mix well.
Step 4
Serve over quinoa and sprinkle with sesame seeds.
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