Middle-Eastern quinoa bowl with plain tofu & bell pepper

Name: Middle-Eastern quinoa bowl with plain tofu & bell pepper
Total time: 25 min
Yield: 1 serving
Ingredients: 10 g Olive oil; 70 g Quinoa (raw); 150 g Plain tofu (cubed); 120 g Bell pepper (in strips); 40 g Romaine lettuce (shredded); 3 g Cumin; 2 g Coriander seed; 20 g Tahini; 15 g Lemon (juice)

Middle-Eastern quinoa bowl with plain tofu & bell pepper: 724 kcal and 35 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)
120 g Bell pepper (in strips)
40 g Romaine lettuce (shredded)
3 g Cumin
2 g Coriander seed
20 g Tahini
15 g Lemon (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 120 g Bell pepper, reduce to medium heat and cook 5–7 minutes until al dente.
Put Quinoa in a bowl and add Plain tofu and Bell pepper on top.
Grind 3 g cumin and 2 g coriander seed and toast them; whisk 20 g tahini with 15 g lemon juice and 2 tbsp water and drizzle over.
Finish with 40 g fresh Romaine lettuce, season with salt, pepper and a squeeze of lemon.

Nutrition per serving

724 kcal
35 g protein
66 g carbs
38 g fat