A high protein, high fibre quinoa bowl that's perfect for a post-workout meal. Plus, it tastes amazing. There's no downside to this meal prep-friendly recipe.
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Serves
2
Quinoa
Broccoli
Edamame
Soy Sauce
Garlic Cloves
Fresh Ginger
Water
Firm Tofu
Eggs
Fresh Coriander
Sriracha
Toasted Sesame Seeds
Ground White Pepper
Olive Oil
Serves
2
Quinoa
Broccoli
Edamame
Soy Sauce
Garlic Cloves
Fresh Ginger
Water
Firm Tofu
Eggs
Fresh Coriander
Sriracha
Toasted Sesame Seeds
Ground White Pepper
Olive Oil
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Step 1.
Cook the quinoa according to package instructions. Five minutes before the end of the cooking time, add the edamame. Drain and set aside.
Step 2.
Grate your garlic and ginger. Dice your tofu, cut your broccoli into small florets, and roughly chop your coriander.
Step 3.
In a bowl, toss the diced tofu with olive oil, salt, and white pepper. Air fry at 200°C for 10 minutes until crispy.
Step 4.
Heat a little oil in a large pan over high heat. Add the broccoli and cook for a few minutes until starting to char.
Step 5.
Add the garlic and ginger, cooking for another minute, then pour in the soy sauce and water. Simmer until reduced.
Step 6.
Push the vegetables to one side of the pan and crack in the eggs. Stir to scramble until just cooked through.
Step 7.
Mix in the quinoa and edamame, stirring everything together.
Step 8.
Plate up and top with crispy tofu, sriracha, coriander, and sesame seeds, if using.
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