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Ingredients
US|METRIC
10 SERVINGS
- 12 oz. quinoa
- 32 oz. water
- 2 oz. extra virgin olive oil
- 1 oz. cumin
- 1 oz. black mustard seeds
- 6 oz. onion (diced)
- 1 oz. curry leaf
- 1 oz. ginger (grated)
- 2 oz. serrano chili
- 24 oz. Hodo Soy Spicy Curry Nuggets
- 16 oz. edamame
- 16 oz. grape tomatoes
- 1.5 oz. kosher salt
- 2 oz. cilantro (chopped)
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Directions
- Rinse quinoa. Drain.
- Heat oil, add mustard, then cumin. Wait till spices pop. Add curry leaves
- Add onions, ginger and chili saute till onion is translucent, add salt.4. Add drained quinoa, sauté. Add water, bring to boil.Cover, then simmer on low 20 minutes. Fluff.
- Add Hodo tofu nuggets, edamame and tomatoes. Toss. Garnish with cilantro and nuts.
NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat1.5g8% |
| Trans Fat |
| Cholesterol |
| Sodium1690mg70% |
| Potassium670mg19% |
| Protein11g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate32g11% |
| Dietary Fiber7g28% |
| Sugars4g |
| Vitamin A15% |
| Vitamin C25% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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