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
- 4 garlic cloves, smashed
- 3 tbsp chopped lemongrass
- 2 tbsp finely chopped fresh ginger
- 1 tbsp chili flakes, more for extra spice
- 1 tbsp coriander seeds
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 cup low-sodium chicken/veggie stock
- Grated zest and juice of 2 limes
- 1 cup quinoa
- Salt and pepper
- 8 ounces extra-firm tofu, cut into slices
- 1/2 cup torn cilantro
- 1/4 cup green onion, sliced
- Lime wedges for serving
In a medium saucepan, heat 2 tablespoons oil. Add 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
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