Peruvian-Style Tangy Cilantro Lime Quinoa Stir-Fry with Pan-Seared Lemon-Garlic Tofu Cubes

⏱️ 25m Prep🔥 40m Cook
Primary Dish

Peruvian-Style Tangy Cilantro Lime Quinoa Stir-Fry

Ingredients

  • • 200 g Quinoa
  • • 50 g Green peas
  • • 50 g Diced carrots
  • • 30 ml Lime juice
  • • 20 g Fresh cilantro leaves
  • • 1 tsp Salt
  • • 15 ml Olive oil

Cooking Steps

1

Rinse quinoa thoroughly. Pressure cook quinoa with 400ml water for 2 whistles.

2

Blend cilantro, lime juice, and a pinch of salt until smooth.

3

In a stove-top pan, heat olive oil and sauté carrots and peas until tender-crisp.

4

Add cooked quinoa to the pan and fold in the blended herb mixture.

5

Toss on low heat for 5 minutes until flavors meld.

The Perfect Pairing

Pan-Seared Lemon-Garlic Tofu Cubes

Ingredients

  • • 200 g Firm tofu, cubed
  • • 15 ml Olive oil
  • • 10 ml Lemon juice
  • • 5 g Garlic paste
  • • 1 tsp Salt

Cooking Steps

1

Pat tofu cubes dry with a paper towel.

2

In a bowl, mix olive oil, lemon juice, garlic paste, and salt.

3

Coat tofu cubes in the mixture.

4

Heat a non-stick pan on the stove and sear tofu until golden brown on all sides.