
By Meneer Schildpad
Quinoa and apple protein bowls
6 steps
Prep:5minCook:15min
Dairy free, gluten free, nightshade free, nut free, vegan
Can also use basic brown rice. Can use tempeh or chickpeas
Calories 444; fat 26g; sat 3g; protein 17g; carbs 39g; fiber 5g; sugar 7g; cholesterol 0
Updated at: Thu, 17 Aug 2023 02:44:04 GMT
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
18
Moderate
Nutrition per serving
Calories444.9 kcal (22%)
Total Fat26 g (37%)
Carbs36.2 g (14%)
Sugars5.7 g (6%)
Protein17.7 g (35%)
Sodium373.8 mg (19%)
Fiber5.5 g (20%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Drain the liquid from the tofu. Press gently on all sides with paper towels or a clean kitchen towel. Cut in half horizontally. Slice into 6 thick strips then cut these crosswise in the opposite direction, 4 times, to make cubes
Step 2
In a pot, combine the quinoa and water and bring to a boil over high heat. Reduce the heat to medium low, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is fluffy. Remove from heat and let cool
Step 3
Meanwhile, in a medium bowl, whisk together the oil, vinegar, mustard, maple syrup, salt, and pepper
Step 4
If serving right away, fill each of the 4 bowls with 3/4 cup of greens and top with one portion of the quinoa. Top the quinoa with one-quarter of the chopped apple and one quarter of the cubed tofu. Drizzle with dressing
Step 5
If storing for later, portion the quinoa, apple, tofu, and greens into 4 medium containers. Divide the dressing equally into 4 separate small containers
Step 6
Refrigerate all components for up to 5 days. To serve, assemble as in step 4
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