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.

TastyHealthy Simple

MF Club team

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