
Ingredients:
1 pack Tofu (cut in half and cubes)
2 tbsps Organic BBQ Sauce
2 Red Bell Peppers (sliced)
2 Zucchini (sliced)
2 tbsps Extra Virgin Olive Oil
1 cup Quinoa
1 ¾ cups Water
2 cups Pineapple (sliced)
½ cup Cilantro
Sea Salt & Black Pepper to taste
Directions:
Combine the tofu and BBQ sauce. Let sit for 10 to 15 minutes while you move on to the next tasks.
Preheat oven to 375ºF (191ºC) and line a sheet pan with parchment paper. Toss the bell peppers and zucchini with half of the olive oil. Lay in a single layer on the baking sheet and sprinkle with salt and pepper. Roast in the oven for 20 minutes.
Combine the quinoa and water together in a saucepan. Bring to a boil over high heat, then reduce to a simmer. Cover and let simmer for 12 to 15 minutes, or until all water is absorbed. Remove lid and fluff with a fork. Set aside.
While the veggies roast and quinoa cooks, heat remaining olive oil in a frying pan over medium heat. Add the tofu and BBQ sauce, cook for 5 to 10 minutes, turning often.
Divide quinoa into bowls and top with roasted veggies, pineapple, tofu and cilantro. Enjoy!
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