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Healthy and super flexible quinoa bowl.


Customize using ingredients you have on hand or follow using ours.


kcal: 305 Fat: 11g Carbs: 38g Protein:15g


  • 1 Tbs. balsamic vinegar

  • 20g blanched almonds, toasted (1 1/2 oz.)

  • 2 Tbs. tamari or reduced-sodium soy sauce

  • 1/2 cup uncooked quinoa

  • 1 stalk celery, diced

  • 1/2 head broccoli, diced

  • 20g dried cranberries

  • 1/2 bunch fresh cilantro, chopped

Marinated tofu:

  • 230g firm tofu, drained and cut into 4 slices

  • 1 Tsp. nutritional yeast

  • 1/2 small clove garlic, minced

  • 1/2 tsp. honey

  • Pinch of cayenne.

Starting with the tofu, preheat the oven to 400F. Place tofu slices in a small glass baking dish. In a small bowl, whisk together the remaining ingredients and 30ml water. Pour 3/4 of the mixture over tofu. Bake until tofu is browned and marinade is absorbed - about 45 minutes.

Meanwhile, separate broccoli florets, place in a small glass baking dish, and pour the remaining mixture over the broccoli florets. Put it in the oven at around 20mins from putting the tofu.

Next, rinse quinoa in a sieve under cold running water until the water runs clear. In a medium saucepan, combine quinoa, 1 cup water and pinch each of cayenne and salt and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered 15 minutes.

Transfer quinoa to a large bowl and let cool. Crumble in 2 slices baked tofu. Add the broccoli, celery, cilantro, almonds, cranberries, and vinegar. Season with salt to taste and mix well.

Serve with remaining baked tofu on the side.

Tasty✅ Healthy✅ Simple✅

MF Club team

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