Skip to:

Asian Grapefruit Ginger Grain Bowl
NUTRITIONAL FACTS
Servings4
- Value
Amount per Serving | Value |
---|---|
Energy (kcal) | 390.0 |
Protein (g) | 16.0 g |
Carbohydrates (g) | 44.0 g |
Sugar (g) | 5.0 g |
Fat (g) | 17.0 g |
Fibre | 8.0 g |
Calcium | 250.0 mg |
Sodium(mg) | 380.0 mg |
Saturated Fat (g) | 2.0 g |
Trans Fat (g) | 0.0 g |
Cholesterol (mg) | 0.0 mg |
Iron | 4.5 mg |
Potassium | 800.0 mg |
Vitamin B12 |
-
4 People
Servings
-
15 Mins
Prep Time
-
10 Mins
Cooking Time
-
25 Mins
Ready In
Ingredients
- 2 tsp. (10 mL) canola oil, divided
- 2 heads baby bok choy, sliced
- 4 ounces (125 g) extra firm tofu, cubed
- 3 cups (750 mL) cooked red quinoa
- 1/2 cup (125 mL) Hellmann's® Grapefruit Ginger Salad Dressing, divided
- 2 green onions, sliced, divided
- 1 large red bell pepper, cut into thin strips
- 1 cup (250 mL) cooked shelled edamame
- 4 tsp. (20 mL) toasted sesame seeds
MADE WITH
Directions
-
HEAT 1 tsp. (5 mL) oil in large nonstick skillet over medium-high heat and cook bok choy, stirring frequently, until crisp-tender, about 3 minutes. Remove and set aside.
-
HEAT remining 1 tsp. (5 mL) oil in same skillet over medium-high heat and cook tofu, turning occasionally, until light golden, about 5 minutes. Remove from heat and set aside.
-
TOSS quinoa with 1/4 cup (60 mL) Hellmann's® Grapefruit Ginger Salad Dressing and half of the green onions. Spoon into 4 bowls. Add bok choy, tofu, bell pepper and edamame, then drizzle with remaining Dressing and sprinkle with remaining sliced green onions and sesame seeds.
Chef's Tip
More Recipes You'll Love
Explore our range of delicious, quick and easy recipes!