• Cooking Time:
  • Servings: 4
  • Preparation Time:


In this smart recipe, the asparagus steams on top of the cooking quinoa. Less pots to clean? We're all for that!


Per serving (about 12oz/345g-wt.): 370 calories (140 from fat), 15g total fat, 2.5g saturated fat, 0mg cholesterol, 450mg sodium, 46g total carbohydrate (7g dietary fiber, 7g sugar), 18g protein


  • 1 teaspoon olive oil
  • 2 teaspoons garlic, finely chopped
  • 1 cup finely chopped red onion
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 2 cups vegetable stock
  • 2 tablespoons lemon juice
  • 1 cup uncooked quinoa, rinsed
  • 1 tablespoon lemon zest
  • 1/2 teaspoon pepper
  • 1/2 pound vacuum-packed extra-firm tofu, cut into 1/2-inch pieces
  • 1/2 pound asparagus, trimmed and cut into 1 1/2-inch pieces
  • 1/2 cup toasted cashews


  • Heat oil in a medium pot over medium heat. Add garlic and onions and cook for 1 minute. Add tomatoes and cook 1 minute more. Add stock, lemon juice, quinoa, lemon zest, pepper and tofu. Cover and simmer for 15 minutes. Arrange asparagus on top of quinoa mixture, cover and continue cooking for 5 more minutes. Stir gently to combine, then garnish with cashews and serve.

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