{"id":8757,"date":"2016-03-14T07:32:12","date_gmt":"2016-03-14T11:32:12","guid":{"rendered":"http:\/\/www.vrg.org\/blog\/?p=8757"},"modified":"2016-03-14T07:31:16","modified_gmt":"2016-03-14T11:31:16","slug":"fried-quinoa-with-tofu-recipe","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2016\/03\/14\/fried-quinoa-with-tofu-recipe\/","title":{"rendered":"Fried Quinoa with Tofu Recipe"},"content":{"rendered":"<p><img decoding=\"async\" src=\"http:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2016\/03\/IMG_9488.jpg\" alt=\"IMG_9488\" width=\"400\"  class=\"aligncenter size-full wp-image-8758\" srcset=\"https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2016\/03\/IMG_9488.jpg 3264w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2016\/03\/IMG_9488-300x225.jpg 300w, https:\/\/www.vrg.org\/blog\/wp-content\/uploads\/2016\/03\/IMG_9488-1024x768.jpg 1024w\" sizes=\"(max-width: 3264px) 100vw, 3264px\" \/><\/p>\n<p><strong>Fried Quinoa with Tofu<br \/>\n<\/strong>By Surbhi Girdhar, Registered Dietitian<\/p>\n<p>Serves 4-6<\/p>\n<p><strong>1 cup quinoa<br \/>\n14 ounces firm tofu<br \/>\n2 Tablespoons olive oil<br \/>\n1\/2 teaspoon minced garlic<br \/>\n1 medium onion, sliced in strips<br \/>\n1 bell pepper, sliced in strips<br \/>\n12 ounces sliced mushrooms<br \/>\n1 Tablespoon soy sauce<br \/>\n1 Tablespoon rice vinegar<br \/>\nSalt to taste<\/strong><\/p>\n<p>Cook quinoa in water per package instructions. Set aside.<\/p>\n<p>Drain tofu. Cut it into 1-inch squares. Heat oil in a pan and shallow fry tofu pieces. Drain on napkin.<\/p>\n<p>In remaining oil in the pan, add garlic then add sliced onions and bell pepper. Saut\u00e9 for 2-3 minutes. Add sliced mushrooms. Saut\u00e9 until cooked.<\/p>\n<p>Now add soy sauce and vinegar and stir. Add salt to taste, cubed tofu, and cooked quinoa. Mix everything together. Serve hot.<\/p>\n<p>Garnish with red pepper flakes or hot sauce or boiled peanuts (optional).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fried Quinoa with Tofu By Surbhi Girdhar, Registered Dietitian Serves 4-6 1 cup quinoa 14 ounces firm tofu 2 Tablespoons olive oil 1\/2 teaspoon minced garlic 1 medium onion, sliced in strips 1 bell pepper, sliced in strips 12 ounces sliced mushrooms 1 Tablespoon soy sauce 1 Tablespoon rice vinegar Salt to taste Cook quinoa [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-8757","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/8757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=8757"}],"version-history":[{"count":3,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/8757\/revisions"}],"predecessor-version":[{"id":8769,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/8757\/revisions\/8769"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=8757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=8757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=8757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}