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Something Genki Husband and I loved while living in Ohio was The Flaming Ice Cube restaurant, two locations are available.  Every time we drive through the area, we tend to order take-out for a meal on the go and also another entree for a leftover meal too.  We totally splurge since it’s worth it.  A current favorite from over the holidays (we bought a few of these) was the Organic Asian Quinoa Bowl.  The ingredients are rather basic so I decided to take myself to the kitchen and recreate this tasty dish with my own twist.

The dish starts off with a basic layer of protein-packed quinoa, then topped with vegetables, baked tofu, and two different sauces.

There are five parts to this Asian inspired dish: Sounds difficult but it is super easy! Follow the different colors for each part of the dish.

1.  Spicy Peanut Sauce is the sauce of chose for this entrée and can be drizzled on top of the finished dish.  It gives a wonderful ‘peanutty’ flavor to the dish but isn’t overpowering. 

¼ c peanut butter
2 tbsp water
3 tbsp soy sauce
A tiny bit of gingerroot
1 clove garlic
1 tbsp sesame oil
A little squirt of sriracha (optional)

Blend all together.

2.  Blueberry Vinaigrette:  The second sauce that goes on top of the finished dish.  Or you can just use this alone if you would like – no judging. 

3-4 tbsp blueberry preserves
2 tbsp rice vinegar
¼ c extra virgin olive oil

Blend all together.

3.  Cooked Organic Quinoa– 2 cups cooked according to the pkg instructions. (Hint:  ¼ cup = 1 serving)

4.  Asian Vegetables are tossed on top of the cooked Organic Quinoa.  You can either steam or sauté these vegetables but I chose to have them raw for added nutrients.  Following the original, thinly slice cabbage, carrots, celery, and green onions.  It depends on how vegetable inspired you and the amounts you choose to toss on top.  I went a little overboard.

1 cup shredded carrots
1 cup shredded cabbage
1/2 cup celery, thinly sliced
4 green onions, thinly sliced

 Mix all together in a bowl.

5.  Baked Tofu:  There are tons of recipes out there for baked tofu and/or you can just purchase it already made at the store in the chilled section.  For this recipe, I wanted to keep everything pretty basic so we just slightly sautéed the cubed tofu with a little spray oil.  It should take about 5 minutes or less.

4 servings of tofu

Instructions:

Place the cooked quinoa on four plates.  Then add as many or as little of vegetables on top of the quinoa.  Finally you can add both sauces or just one or the other.  It’s a truly simple dish to put together in less than 30 minutes and tastes amazing.  It stays well in the fridge for up to 4 days.  Delish!

Another gorgeous sunset given to us via Mother Nature. Sometimes it’s the small things that make us happy. What’s yours?

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