Hello, world. I've started over. My blog that is. Fresh and clean. Speaking of fresh and clean, I've recently started focusing on eating healthier and controlling my portion sizes during the week, while splurging some on the weekends. Everything in moderation, amirate? This is a really easy meal to put together, and it's great because you can use whatever you have on hand.
For the bowl pictured here, I simply layered: Quinoa, roasted broccoli, marinated tofu, and red cabbage. I'm a big prominent of eating things in bowls. You'll probably see a lot more of that here in the future. You've been warned.
Cook the quinoa according to the package directions. While the quinoa is cooking, spread some broccoli drizzled in EVOO on a baking sheet and season with salt. Toss some cubed extra firm tofu with your marinade of choice. I used soy sauce, red curry paste, rice vinegar, salt, and pepper. Add the tofu to the sheet pan along with the broccoli. Bake in a preheated oven at 425 degrees for about 15 minutes. Be careful not to burn the broccoli, as it can start to char pretty soon. Cut up some red cabbage, and soak in some rice wine vinegar for a few minutes.
Once everything is prepared, you simply pile the ingredients into a bowl and enjoy a healthy, flavor-packed lunch or dinner -- in under 25 minutes.
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