Saturday, June 4, 2011

Quinoa Rice Bowl with a Soy Ginger Dressing

serves 4-6

This meal was inspired by a grab-and-go meal that I got at Whole Foods awhile back.  Its so fresh and healthy and super simple!  You could use brown rice, millet or another starch of your choice.  Anyway you choose, you won't be disappointed!

Soy Ginger Dressing/Marinade:

4 cloves of garlic,  finely chopped
2 Tbsp fresh ginger, peeled and finely chopped
3 Tbsp honey
1/3 cup rice vinegar
1/2 cup soy sauce
1/4 cup water

Place all ingredients into a glass jar with a tight fitting lid.  Shake well to combine.  Remove lid and heat in the microwave for 1 minute, to dissolve honey.  Make sure to let it cool.  Shake well before serving.  You can keep it stored in the fridge, covered, for 2 weeks.

Quinoa Rice Bowl:

4 cups cooked quinoa
2/3 cup shelled edamame
2/3 cup bell pepper, chopped
shiitake mushrooms, sliced
sunflower seeds

Wrap tofu in a towel and place a heavy plate on top of it.  Let in stand for 5-10 minutes, to allow some moisture to drain out.  When done, slice tofu to desired thickness.  Pour some of the dressing over and let it marinade for at least 10 minutes.

Heat olive oil in a large skillet over medium heat.  Saute mushrooms until tender, remove from heat.  Add a little more oil and cook tofu for 5 minutes per side, or until golden brown. 

Fill a bowl with desire amounts of quinoa, edamame, bell pepper, mushrooms, tofu and sunflower seeds.  Top with the soy ginger dressing.

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