Tofu Quinoa Veggie Salad

I personally love this dish so much because it’s easy and quick to make and it’s full of nutritious foods – protein, whole grains, and vegetables. The first time I made this, I was studying for my linear algebra final, which you can probably see at the top of the picture. This dish didn’t take that much time to make and it was delicious – totally made studying a bit better! I think it’s a very flexible dish in terms of what vegetables you want to use and what spices. I always stick to my typical garlic, oil, cumin seeds, and turmeric powder. But, you may want to add some other spices as per your own taste. Personally, however, I would try to stick to using sesame oil because it tastes perfect with tofu, but if you don’t have that at home, use olive oil. Enjoy!

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The Recipe

Yields 1 Serving main dish or 2 Servings side dish

1/2 cup cooked quinoa

1/4 firm tofu, cut into small cubes

1 cup raw spinach

1/4 bell pepper any color, diced

1/2 cup raw white mushrooms, diced

1/2 cup raw broccoli florets

2 tsp sesame oil

1 tsp garlic powder

1 tbsp cumin seeds

1 tsp turmeric powder (optional)

1 pinch of salt (optional)

black pepper (optional)

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Directions

1. Wash all the vegetables carefully. On the side, cook the quinoa.

2. Place all the vegetables and the tofu into a sauce pan and stir fry everything together with the sesame oil and the spices. You can add or remove spices depending on your taste.

3. After the vegetables and tofu are cooked, spoon them on top of your bed of quinoa.

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