Quinoa with Roasted Asparagus, Red Pepper, Mushrooms, and Tofu

Main Dishes | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

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 - 8.5 oz
Garlic - 1 clove
Fresh Mushrooms - 14.1 oz
Orange Bell Peppers - 2 pieces
Asparagus - 17.6 oz
Salt - ½ teaspoon
Toasted Sesame - 2 tablespoons
Herbed Tofu - 12.3 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.