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Ingredients
2 tablespoons water (for sautéing)
1 cup carrots, chopped
1/2 cup onion, sliced
1 cup mushrooms, sliced
3 cloves garlic, minced
1 teaspoon ginger, grated
2 cups bok choy, chopped
8 ounces tofu, cubed (firm or extra firm)
1 cup quinoa, cooked (or more as desired)
Almond Teriyaki Sauce
2 teaspoons coconut aminos
1 tablespoon lime juice
2 teaspoons rice vinegar
2-3 tablespoons water (adjust for desired consistency)
sprinkle green onion
Instructions:
1. Make the quinoa:
Follow package instructions to make quinoa. Allow to simmer during other steps.
Make the Sauce:
In a small bowl, whisk together almond butter, coconut aminos, lime juice, rice vinegar, and water until smooth. Set aside.
2. Water Sauté the Veggies:
In a large nonstick pan, heat 2 tbsp of water over medium heat. Add carrots and onions. Sauté for 3–4 minutes, until just beginning to soften.
3. Add Mushrooms, Garlic, and Ginger:
Stir in mushrooms, garlic, and ginger. Cook another 3–4 minutes, adding a splash of water if needed to prevent sticking.
4. Add Bok Choy and Tofu:
Fold in bok choy and tofu cubes. Cover and steam for 3–5 minutes, until bok choy is wilted and tofu is heated through.
5. Assemble the Bowl:
Spoon quinoa into bowls, top with veggie stir-fry, and drizzle generously with almond miso sauce. Top with some slices green onion or scallions.
Optional Toppings:
Toasted sesame seeds
Crushed red pepper for heat
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 313
Protein 16 g
Carbohydrates 39 g
Sugars 9 g
Total Fat 12 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 180 mg
Fiber 7 g
Beta-Carotene 6581 ug
Vitamin C 35 mg
Calcium 384 mg
Iron 4 mg
Folate 104 ug
Magnesium 105 mg
Potassium 895 mg
Zinc 2 mg
Selenium 16 ug