| 14 | 40 | 367 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 30 min | 2 |
| 1 cup | Quinoa, cooked (as per package directions) |
| 1 cup | Baby spinach |
| 1/2 medium | Red onion (sliced) |
| 1/2 medium pepper(s) | Red bell pepper (sliced) |
| 1/4 squash | Delicata squash (sliced) |
| 1/2 medium | Zucchini (sliced) |
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp minced | Ginger root |
| 2 clove(s) | Garlic (finely chopped) |
| 2 tbsp | Soy sauce, tamari |
| 1/2 cup | Frozen green peas (thawed) |
| 2 stalk(s) | Green onion (finely chopped) |
| 1 dash | Red pepper flakes (optional) |
| 1/2 block | Tofu, regular, firm (optional) |
1. Heat oven 425 F.
2 Slice zucchini, bell peppers, red onion and delicata squash into even-sized pieces.
3. Coat baking sheets in olive oil and arrange vegetables on baking sheets. Place in the oven to roast- about 15-20 minutes.
4. Heat oil in a large pan over a medium-high heat. Add ginger and garlic to the pan and cook, stirring, for 30 seconds.
5. Add cooked quinoa, tamari and peas and stir, cooking for 2 minutes. Add spinach and other roasted vegetables and cook for another 2 minutes.
6. Scramble tofu for each bowl, if desired. Fill bowls with fried quinoa and top with scallions, red pepper flakes and add tofu.
To scramble tofu:
Serve and enjoy!
Vegetables
provide key vitamins and minerals required for vital health and maintenance of the body!
| Grain | 1.4 |
| Meat Alternative | 0.9 |
| Vegetables | 4.8 |
