L quinoa

Lemongrass Infused Quinoa

Make extra because I am telling you this is divinity on a dish. Lemongrass gives this dish a fresh flavour, while the spices make it exotic and comforting. Loaded in protein and magnesium, keep the spices on hand and make this a staple. Add in fresh veggies at end like red pepper and kale and you will really up the nutrient punch. Option to tofu with chicken.


  • 3 tbsp Coconut oil
  • 1 Shallot finely minced
  • 4 cloves Garlic smashed
  • 3 tbsp Lemongrass chopped
  • 2 tbsp Fresh ginger finely chopped
  • 1 tbsp Chili flakes to taste
  • 1 tbsp Coriander seeds
  • 1 tsp Turmeric
  • 1 tsp Ground cumin
  • 1 cups Chicken or vegetable stock low sodium
  • 2 Juice and zest of limes
  • 1 cups Quinoa
  • Salt and pepper
  • 8 OZ Tofu extra firm, cut into slices
  • 1/2 cups Cilantro torn
  • 1/4 cups Green onion sliced
  • Lime wedges


  • In a medium saucepan, heat 2 tablespoons oil.
  • dd the shallot, garlic, chili flakes, lemongrass, ginger, turmeric, coriander seeds and cumin. Cook stirring until translucent about 2 to 3 minutes .
  • Add broth, lime zest and juice and quinoa. Bring to a boil, cover the pan, and simmer for 10 minutes.
  • Give it good stir and then cook until quinoa is tender, about 2 minutes. Remove from the heat and season with salt and pepper.
  • Meanwhile, in a medium skillet, heat the remaining 1 tablespoon coconut oil over medium heat.
  • Brown tofu brown 3 to 4 minutes per side. Serve quinoa with 2 piece tofu, and garnish with cilantro, green onion and lime wedge. GORGEOUS