This yummy recipe is packed with protein & vitamins and can be served alone as a meal or as a side dish with fish or chicken.
Ingredients:
- 2 1/2 cups low sodium organic chicken broth
- 2 cups organic quinoa
- 1 package low fat tofu -(firm) cut into small cubes* (If you don't care for tofu you can use 6 large egg whites cooked & scrambled instead)
- 1 large onion finely chopped
- 1 package fresh spinach chopped
- 1 cup peas or corn (this can be frozen or fresh)
- 1 cup black beans
- Ponzu Sauce (Kikkoman has one and also a company called Eden)
Directions:
- Rinse the Quinoa with cold water in a sieve and set aside. (or rinse in a collander with very small openings)
- Bring the Chicken broth to a boil and then add the quinoa. Cover, reduce heat, and simmer for 12 minutes. (or until broth has disappeared) Remove from stove.
- In a deep fry pan cook the onion until it's just about carmelized (medium to low heat * you can add a little bit of olive oil to the pan first but it's not necessary)
- Add the black beans, peas or corn and cook for another 2 minutes.
- Add in tofu or egg white and cook for another 3 minutes
- Add spinach and cook until it gets soft but not watery (about 2 to 3 minutes)
- Mix the tofu,bean, and veggie mixture into the quinoa.
- Add ponzu sauce to taste (You do not need too much)
I have made this recipe with and without the peas or corn. If you choose not to use them then add an extra cup of black beans. Also, if you do not want to use Ponzu sauce you can serve it with butter spray.
**You can also make this without the black beans..Try it with 2 cups fresh chopped mushrooms instead of the beans..yummy too!
ENJOY!
