Asian Grapefruit Ginger Grain Bowl

Asian Grapefruit Ginger Grain Bowl

PREP

15mins 

COOK

10mins 

SERVES

4 people
Sauteed tofu and vegetables are combined with quinoa and Hellmann's® Grapefruit Ginger Salad Dressing for a refreshingly delicious and beautiful grain bowl.

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

  1. Amount per Serving
Title Amount per Serving

METHOD

  1. 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.

  2. 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.

  3. 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.

Tip:

Tip: Regular quinoa or couscous can be used instead of red quinoa.