A one-skillet quinoa recipe - quinoa, corn, chopped kale and pan-toasted tofu tossed with a big dollop of pesto and finished off with a few roasted cherry tomatoes.
Servings:6 | Calories:370 | Total Fat:22g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 22g
34 %
Sat Fat 3g
15 %
Total Carb 32g
11 %
Fiber 5g
20 %
Sugars 2g
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Cholesterol 0mg
0 %
Sodium 26mg
1 %
Protein 14g
27 %
Calories:
30% Quinoa
27% Pesto
25% Others combined
17% Tofu
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Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
a splash of extra-virgin olive oil a pinch of fine grain sea salt 1 shallot, minced 3 cups cooked quinoa* (or brown rice, or other grain) 1 cup corn, fresh or frozen 1 1/2 cups kale, spinach or other hearty green, finely chopped 2 cups extra-firm nigari tofu, browned in a skillet a bit 1/3 cup pesto 1/3 cup pumpkin seeds, toasted 1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
Directions : View recipe directions on 101cookbooks.com
