Randy Mayor; Lydia DeGaris-Pursell
Yield:
6 servings (serving size: 1 cup stir-fry and 1/2 cup quinoa)

Quinoa packs iron, fiber, and potassium into this meatless main dish.

How to Make It

Step 1

To prepare dressing, combine first 4 ingredients in a small bowl; stir with a whisk. Set aside.

Step 2

To prepare stir-fry, bring water to a boil in a small saucepan. Stir in the quinoa; cover, reduce heat, and simmer 10 minutes. Remove from heat. Let stand, covered, 10 minutes; fluff with a fork.

Step 3

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and stir-fry 5 minutes. Add the bell pepper, mushrooms, asparagus, salt, and tofu; stir-fry 3 minutes. Stir in dressing. Serve over quinoa, and sprinkle with sesame seeds.

Ratings & Reviews

chai224's Review

AllyLeff
January 23, 2015
I agree that I wouldn't make it for a special occasion, but the flavors were great, so...four stars! I made it without tofu but I feel the dressing proportions need to be tweaked anyway and I agree that the quinoa should cooked according to package instructions. All in all a relatively quick and very flavorful dish!

DontBDoBe's Review

NancyHW
May 14, 2014
Wow! This was so good I had to force myself to stop eating it.

getawaygirl's Review

chai224
April 10, 2014
N/A

rstarrlemaitre's Review

kario8
March 10, 2013
The quinoa and nutty sesame oil are great. I would definitely toast the sesame seeds before sprinkling on top next time. I loved the tofu and mushrooms, but would swap out the asparagus and bell pepper for different veggies - maybe snow peas and bamboo shoots?

SonaH76's Review

Joslyn79
May 08, 2012
N/A

KCSeattle's Review

getawaygirl
March 27, 2012
This was delicious!! I stir fried the tofu for a bit before adding the vegetables, and I substituted broccoli for the mushrooms. This tastes great over quinoa! Wouldn't be nearly as good over rice. It was also super fast and easy. Will make again!

kario8's Review

KCSeattle
August 06, 2011
Great use of quinoa. I think it is better on quinoa than it would be on rice. I stir-fry the tofu first until golden. Very quick and tasty.

Lamati's Review

DontBDoBe
June 13, 2011
I love this recipe for lunches. I find I need way more sauce or else I just use soy sauce.

NancyHW's Review

SonaH76
May 01, 2011
This is a great light meal. We made with whole wheat bulgar b/c we didn't have any quinoa and I'm not sure it made a positive or negative effect. I would for sure add the tofu before the veggies so it takes on more of the flavoring or even soak it in the dressing for a little while. Served with fresh fruit salad - blueberries, stawberries, pineapple and kiwi slices. Very colorful! My one-year-old who doesn't eat meat went to town on the tofu. We will be making this again!

AllyLeff's Review

rstarrlemaitre
October 06, 2010
I wouldn't say that this recipe is worthy of a special occasion but I would still give it 4 stars. It's super easy, has great texture, color and variety. I don't think that this recipe would be as good with brown rice. I used red quinoa which worked well.