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Ingredients
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Vegetables
Protein
Grains
Spices and Seasonings
Method
Preparation
- 1
Prepare the Quinoa
Rinse 1 cup of quinoa under cold water. In a medium saucepan, add the rinsed quinoa and 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and all the water is absorbed.
- 2
Chop the Vegetables
While the quinoa is cooking, chop 1 cup of zucchini, 1 cup of bell pepper, and 1 medium red onion into small pieces. Halve 1 cup of cherry tomatoes.
- 3
Prepare the Tofu
Drain and press 200 grams of tofu to remove excess moisture. Cut into cubes.
Cooking
- 4
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped red onion and sauté for about 3 minutes until it becomes translucent. Then add the zucchini, bell pepper, and cherry tomatoes. Cook for another 5-7 minutes until the vegetables are tender.
- 5
- 6
Cook the Tofu
In a separate pan, lightly sauté the cubed tofu over medium heat until golden brown on all sides, about 8-10 minutes. Season with salt and pepper to taste.
- 7