Asian Peanut Broccoli Quinoa Salad

Ingredients:

 1 ¼ cups quinoa

2 ½ cups of water

¼ cup reduced sodium soy sauce

1 ½ TBSP of peanut butter

1 TBSP tomato paste

1 TSP pepper

⅛ TSP freshly grated ginger root

1 TBSP dark brown sugar

1 TSP honey (or maple syrup)

1 TSP brown rice vinegar

⅛ TSP crushed red pepper

2TBSP peanut oil

3 green onions chopped, divided

⅛ tsp sea salt

1 (14oz) extra firm tofu, cubed *OR cubed chicken

2 broccoli stalks, chopped about 3 cups

5 TBSP finely chopped unsalted peanuts 

Instructions:

1. Combine the quinoa and water in a medium sized pot over medium heat; bring to a boil, then cover and reduce to a simmer for 15-20 mins, until liquid is absorbed

2. Whisk together the soy sauce, peanut butter, tomato paste, ginger, brown sugar, *honey, brown rice vinegar and crushed red pepper; set aside

3. Heat the oil in a large non -stick skillet over medium heat. Add the white pieces of green onion and salt; cook for 2-3 minutes until softened.  Add the tofu (or chicken) and cook for 10-15 minutes until browned on all sides (and cooked thru for the chicken) . Add the broccoli to the pan and cook for the additional 3-5 minutes, until the broccoli is bright green and slightly softened.   Remove from the heat.

4. Pour the cooked quinoa into the tofu/chicken broccoli mixture, then mix in the soy / peanut sauce.

5. Divide into 5 bowls and garnish with green section of  the green onions; sprinkle with peanuts!

Calories: 437, Fat 20.9%, Protein 21.6%; Carbs 46.1%

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