Southwestern Quinoa (gluten free, dairy free)

This recipe is for 4 servings. Each serving contains about 561 kcal (24 g protein, 58 g carbs, 24 g fat).


350 g quinoa
3 cubes chicken stock
2 cups water

280 g firm tofu

2 tbsp olive oil
1 tsp salt
2 tomatoes – chopped
1 small can sweet corn – drained
40 g scallions – green parts only, chopped
1 jalapeno – deseeded, diced
chopped cilantro
lime juice from 2 limes (ca 2 tbsp)
1 avocado – diced

Cooking instructions

Cook quinoa with stock and water (ca 13 mins). Drain excess water and spread on a baking sheet to cool down.

Dice the tofu and bake/grill/dry-pan-fry it with just some salt and pepper,

Mix everything together in a large bowl.

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