Quinoa Stir-Fry with Basil and Lemon

  • Yield 4 servings

This vegetarian stir-fry is made with a combination of high-protein tofu and quinoa, a grain that is a complete protein offering all eight essential amino acids and a buttery, nutty flavor.

You can cook the quinoa up to 2 day before making this recipe. Place the hot cooked quinoa on a plate and let it cool before covering and refrigerating.

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 ribs celery, chopped
1/2 red bell pepper, cored, seeded and chopped
2 garlic cloves, minced
1 cup canned chickpeas, drained and rinsed
1/2 pound firm or extra-firm tofu, diced
1 cup chopped fresh spinach
1 cup quinoa, cooked according to package directions*
1/4 cup chopped basil
Juice of 1 lemon
Salt and fresh-ground black pepper, to taste

Instructions

  1. Heat oil in a large nonstick skillet over medium heat. Add onions, celery, peppers and garlic. Saute 5 minutes until onions are lightly browned. Add chickpeas and tofu; stir-fry 1 minute. Add spinach and cooked quinoa. Continue to stir-fry over medium heat 1 minute. Add basil, lemon, salt and pepper. Serve immediately.

*To cook quinoa use 1 1/2 cups water or vegetable broth and follow package directions.

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