Craving that Chinese take-out while cutting? Reward your taste buds without any guilt!

Cooking Instructions:

Ingredients (Dressing):

• 2 tablespoons rice vinegar
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons dark sesame oil
• Dash of crushed red pepper

Ingredients (Stir-Fry):

• 1 1/2 cups water
• 1 cup uncooked quinoa
• 1 tablespoon dark sesame oil
• 3/4 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups red bell pepper strips
• 1 cup sliced mushrooms
• 1 1/2 cups (1-inch) sliced asparagus (about 1 pound) or broccoli
• 1/2 teaspoon salt
• 1 (12.3-ounce) package reduced-fat firm tofu, drained and cubed
• 1/8 cup tablespoons sesame seeds

Directions:

1. Begin the dressing with first 4 ingredients in a small bowl. Stir with a whisk then set aside.
   
   
2. Bring water to a boil in a small saucepan.
   
   
3. Stir in the quinoa.
   
   
4. Cover, reduce heat, and simmer for 10 minutes.
   
   
5. Remove from heat. Let stand, covered, for 10 minutes then fluff with a fork.
   
   
6. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
   
   
7. Add onion and garlic, and stir-fry for 5 minutes.
   
   
8. Add the bell pepper, mushrooms, asparagus, salt, and tofu. Stir-fry for 3 minutes.
   
   
9. Stir in dressing.
   
   
10. Serve over quinoa, and sprinkle with sesame seeds.
    
    
11. Enjoy!

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