Instructions

• Step 1

  Cook the quinoa: Add approximately equal parts of rinsed quinoa and water to a pot. Bring to a boil and simmer for about 15 minutes. Turn off the heat and let it sit, covered, for 5-10 minutes.

• Step 2

  Prepare the edamame: If using frozen edamame, bring a pot of water to a boil. Add the beans, boil for a couple of minutes until tender, then drain.

• Step 3

  Sauté the vegetables and tofu: Heat olive oil in a pan over medium heat. Add crushed garlic and chopped onion, cooking for about 1 minute. Stir in sliced mushrooms and cook until golden. Then add chopped tomatoes and tofu to the pan. Cook for another 1-2 minutes.

• Step 4

  Combine everything: In a large pot or mixing bowl, combine the cooked quinoa, edamame, sautéed vegetables and tofu, chopped sun-dried tomatoes, pesto, salt, and nutritional yeast. Mix well to combine.

• Step 5

  Serve and enjoy!

• Edamame, prepared

  Type: Food

  Pulses and pulse dishes -> Pulses

  250.00

  grams

• Tofu, firm (with calcium sulfate)

  Type: Food

  Pulses and pulse dishes -> Pulse products

  150.00

  grams

• Pesto sauce, herb sauce

  Type: Recipe

  Miscellaneous -> Condiments

  125.00

  grams

• Quinoa

  Type: Food

  Cereals and cereal products -> Flour

  125.00

  grams

• Tomato, sun-dried, in oil

  Type: Food

  Vegetable dishes -> Canned vegetables

  50.00

  grams

• Garlic

  Type: Food

  Vegetable dishes -> Vegetables

  15.00

  grams

• Nutritional yeast

  Type: Food

  10.00

  grams

• Champignon

  Type: Food

  Vegetable dishes -> Mushroom

  5.00

  medium

• Oil, olive oil

  Type: Food

  Fat and fat products -> Oils

  5.00

  grams

• Salt, iodised

  Type: Food

  Miscellaneous -> Spices

  3.00

  grams

• Tomato

  Type: Food

  Vegetable dishes -> Vegetables

  2.00

  medium whole (2-3/5" dia)

• Onion, red onion

  Type: Food

  Vegetable dishes -> Vegetables

  1.00

  medium (2-1/2" dia)