Quinoa with Tofu and Edamame

I haven’t posted in over a week!  Law school is definitely becoming more time consuming so the posts might be a little less frequent for a while.  Instead of cooking and blogging, I’ve been spending long hours in the library every day.  Something about sitting in front of a civil procedure book for five hours makes me want to snack.  In order to combat this urge, I’ve been making high protein lunches so that I can at least push back the snacking an hour or two.  I am also planning a post soon that will feature healthy snack options like roasted chickpeas and kale chips.  This recipe uses quinoa, tofu, and sliced almonds- all of which help keep you full.  I also threw in edamame because I had some in my freezer.  Such a handy thing to have on hand! 

I promise the post drought will not be as long from now on.  This weekend I am planning on making butternut squash macaroni and cheese (adding the squash will magically make it healthier) so I will post about that soon! 

Quinoa with Tofu and Edamame

makes 4 servings

1 cup quinoa

2 cups water

2 teaspoons ginger, grated

1 package of tofu, cut into cubes

5 scallions, thinly sliced

1 cup frozen edamame

1 cup sliced almonds, toasted

2 tablespoons tamari

1 tablespoon rice vinegar

2 teaspoons sesame oil

A few dashes of siracha

Bring the quinoa and water to boil, cover and reduce to a simmer for 15-20 minutes until it is fully cooked.  Remove from heat and add ginger, edamame, tofu, scallions, and almonds.  Combine tamari, vinegar, sesame oil, and siracha then stir into the quinoa.