Description
A delicious and nutritious miso quinoa bowl filled with colorful vegetables and tofu.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 4 cups low-sodium vegetable broth
- 3 tablespoons white miso paste
- 200g firm tofu, cubed
- 1 cup shelled edamame
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 2 green onions, thinly sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (or tamari)
Instructions
- Cook the quinoa according to package instructions. Set aside and keep warm.
- In a medium pot, heat sesame oil over medium heat. Add cubed tofu and sauté until golden on all sides, about 5 minutes. Remove and set aside.
- In the same pot, add vegetable broth and bring to a simmer. Whisk in miso paste and soy sauce until dissolved.
- Add broccoli florets, edamame, and carrot to the broth. Simmer for 5-7 minutes until vegetables are tender but crisp.
- Divide cooked quinoa among serving bowls. Ladle the miso broth and vegetables over the quinoa, top with sautéed tofu, and garnish with green onions.
Notes
- Feel free to add other vegetables like bell peppers or snap peas for extra nutrition.
- Garnish with sesame seeds for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg