This dish was full of flavors! After a leg workout with weights, abs and then a 20mins hatha yoga, I needed to nurture my body correctly. When lifting, carbs are the best source of energy for those muscles to recover so I choose ttoeat quinoa because it has a good amount of carbohydrates but also fiber, protein and fat. I ate quinoa (cooked with paprika and sea salt), tofu seasoned with garlic and parsley and cooked with spinach, orange pepper and onion. I also had a tomato stuffed with a little bit of quinoa.
All the vegetables cooked with the tofu adds more flavor to it.
1/2 cup dry quinoa
1 cup water
1/8 tsp paprika
A pinch of sea salt
3oz tofu (seasoned with a pinch of garlic and 1/4tsp parsley)
2 small orange peppers
2 handfuls of spring mix
For the quinoa:
1- In a pot stir the quinoa with the water and spices.
2- Cook until the quinoa has absorbed mostly all of the water.
For the tofu:
1- Seasoned the tofu with the spices.
2- Pre-heat a pan on medium heat sprayed with coconut oil.
3- First, add the chopped onion and pepper.
4- Second, start to cook the tofu. When the tofunis mostly done, then add the spinach and cook until wilted.
1- Take of the inside part of a tomato. Carefully cut the edges and bottom part and then remove the inside with a spoon or with your hand.
2- Filled the tomato with the correct amount of quinoa.
3- Add the remaining quinoa to the serving dish and last, add the tofu with the vegetables.