Quinoa Salad with Chickpeas and Arugula

This salad, based on a recipe from one of Curtis Stone's cookbooks,  is very easy once you get through with the vegetable prep work.

Ingredients:

2 cups arugula
1 cup of quinoa
2 cups of  low sodium vegetable broth
1 English cucumber, diced
2 tomatoes, diced
1 15 oz. can of chickpeas, drained and rinsed
1 red pepper, diced

Directions:

Add quinoa and vegetable broth to a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes, until quinoa is cooked and the liquid has disappeared. Allow quinoa to cool.

Mix chopped vegetables, chickpeas, quinoa, and arugula together. Top with a pre-made dressing, or a bit of olive oil and balsamic vinegar.

This salad would also be good topped with some savory baked tofu for dinner.

South Beach Diet's Broccoli Stir Fry with Tofu & Cherry Tomatoes

This recipe, from the South Beach Diet cookbook by Arthur Agaston, is very easy to make - just make sure to prep all of the ingredients before you start. I would recommend doubling the sauce for anyone who wants a bit extra to go with their rice.

 

Ingredients:

1/3 cup vegetable broth

1 tablespoon light soy sauce

1 tablespoon dry sherry

2 tablespoons cornstarch

1 tablespoon canola oil

1 large bunch broccoli, cut into small florets

4 cloves garlic, minced

1 tablespoon finely chopped fresh ginger

4 ounces mushrooms, sliced

1 cup cherry or yellow pear tomatoes, halved

8 ounces firm tofu, drained and cut into 1/4″ cubes

Directions:

In a cup, whisk together the broth, soy sauce, sherry, and cornstarch. Set aside.

Heat the oil in a large nonstick skillet over medium-high heat. Add the broccoli, garlic, and ginger and cook, stirring constantly, for 3 minutes, or until tender and lightly browned. Add mushrooms and cook for 3-4 minutes.

Add the tomatoes and tofu and cook, stirring frequently, for 2 minutes, or until the tomatoes begin to collapse.

Stir the cornstarch mixture and add to the skillet. Cook, stirring, for 2 minutes, or until the mixture boils and thickens.

Serve over white or brown rice.