Asian quinoa bowl with cabbage & broccoli
Asian quinoa bowl with cabbage & broccoli
794kcal Per person
36g Protein
81g Carbs
36g Fat
20g Fiber
Ingredients
- 3 ounces quinoa (84 g)
- 2 ounces edamame (56 g)
- 3 ounces tofu (84 g)
- 1 carrot
- 1 slice ginger
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 4 ounces broccoli florets (frozen) (112 g)
- 1 ½ tablespoon soy sauce (23 ml)
- 1 teaspoon honey (7 g)
- 4 ounces cabbage, shredded (112 g)
Preparing this recipe
- Rinse the quinoa and prepare according to the package instructions. Add the edamame in the last 5 minutes.
- Cut the tofu into cubes, grate the carrot into thin strips, grate the ginger and crush the garlic.
- Fry the tofu in a pan with half of the oil until golden brown and crispy.
- Steam or cook the broccoli for 4-6 minutes.
- In a small bowl, mix the soy sauce, ginger, garlic, the other half of the oil and the honey.
- Divide the quinoa with edamame into a bowl and top with the broccoli, carrot and cabbage. Add the tofu. Drizzle with the sauce and season to taste with pepper and salt and serve.
Tip van FitChef
1. Stir some lime juice into the dressing.
2. Sprinkle some chili flakes over the bowl for extra spice.
