Quinoa-Veggie Power Bowl with Peanut Ginger Sauce
1 cup dry quinoa,rinsed
1 bunch Swiss chard, ribs removed, leaves thinly sliced
1/3 cup peanut butter
1/3 cup yellow miso paste
1-inch piece fresh ginger, peeled, grated
1 (16-oz) package Asian-style baked tofu, cut into cubes
1 heaping cup each shredded carrots and shredded red cabbage
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1. Bring 21⁄2 cups water to a boil in a medium saucepan. Add quinoa and a big pinch of salt, cover, and simmer over low heat until all of the water is absorbed and quinoa is fluffy, 15 to 20 minutes. While quinoa cooks, prepare the rest of the ingredients.
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2. Steam Swiss chard 5 to 6 minutes, or until tender. Set aside.
3. In a medium bowl, combine peanut butter, miso, and ginger with 1⁄2 cup warm water. Whisk until smooth and taste, adding a pinch of salt if necessary.
4. Divide quinoa evenly among four bowls. Top with steamed chard, tofu, carrots, and cabbage. Drizzle peanut ginger sauce on top and serve. (Extra sauce will keep refrigerated in an airtight container up to three days.)
Makes 4 servings. Each serving: 656 cal, 28 g fat, 44 g protein, 58 g carb.
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