Vietnamese Quinoa Bowl with Tofu & Citrus Ginger Dressing

Allergens

Soy (from tofu)

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 block extra
• firm tofu, pressed
• 1 cup shredded carrots
• 1 cup julienned cucumber
• 1 cup mixed greens
• 1/4 cup fresh cilantro leaves
• 2 tbsp olive oil

Instructions

1. Cook quinoa according to package instructions set aside. In a non stick skillet, heat olive oil and pan fry tofu until golden brown set aside. Prepare citrus ginger dressing by combining orange juice, lime juice, grated ginger, garlic, honey, and salt in a jar shake well.

Chef’s Insight

Use a blend of white and black sesame seeds as a garnish for added nutrition and visual appeal.

Notes

Feel free to swap out or add your favorite vegetables.