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Substituting the ancient South American grain quinoa for the usual bulgur adds a deliciously different nutty flavor to a classic Middle Eastern dish.
In medium saucepan, combine quinoa, curry powder, soy sauce, garlic and 5 cups water. Bring to a boil over high heat. Reduce heat to low and simmer until quinoa is tender and transparent, about 15 minutes. Remove from heat; set aside to cool slightly.
Drain quinoa mixture and transfer to large bowl. Add tofu, parsley, tomato, cucumber, scallion, lime juice, mint and salt. Toss well, fluffing quinoa with fork. Season with freshly ground pepper to taste.
Line serving plates with lettuce. Top with chopped romaine, spoon quinoa mixture on top and serve.
- Calories 151
- Carbohydrate Content 26 g
- Cholesterol Content 0 mg
- Fat Content 3 g
- Fiber Content 4 g
- Protein Content 7 g
- Saturated Fat Content 0 g
- Sodium Content 379 mg
- Sugar Content 0 g