Mexican quinoa bowl with plain tofu & carrots
Mexican quinoa bowl with plain tofu & carrots: 619 kcal and 33 g protein per serving, ready in 25 minutes. Nutrition calculated from the ingredients.
Ingredients
- 10 g Olive oil
- 70 g Quinoa (raw)
- 150 g Plain tofu (cubed)
- 100 g Carrots (julienned)
- 40 g Baby spinach
- 3 g Cumin
- 3 g Paprika powder
- 15 g Jalapeño (in thin rings)
- 20 g Lime (juice)
Instructions
- Cook 70 g Quinoa per package instructions in double the amount of salted water, then drain.
- Season 150 g Plain tofu and sear in 10 g olive oil over high heat for 4–6 minutes.
- Add 100 g Carrots, reduce to medium heat and cook 5–7 minutes until al dente.
- Put Quinoa in a bowl and add Plain tofu and Carrots on top.
- Toast 3 g cumin and 3 g paprika powder for 30 seconds until fragrant; season with 15 g jalapeño and the juice of half a lime.
- Finish with 40 g fresh Baby spinach, season with salt, pepper and a squeeze of lemon.
Nutrition per serving
- 619 kcal
- 33 g protein
- 65 g carbs
- 28 g fat