Category: fusion

Southwest beef bowl

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This Southwestern Rice Bowl is a go-to healthy and easy meal that is simply scrumptious! This dish is filled with abodo rubbed beef, abodo roasted sweet potatoes and bell peppers, black beans, lime rice and our signature mango lime sauce. This dish is filled with protein and fiber which is sure to keep you energized for hours

  • preparation time: 20 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: CF21
  • cuisine region: Tex Mex

Featured Saskatchewan Products

Pueblo chili
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PioneerGardens

You will need:

  • knife
  • lined baking sheet
  • medium pot
  • cutting board
  • citrus zester
  • Pan
  • colander / strainer
  • oil
  • salt & pepper
  • water

Preparation

1

Preparation & cook the rice: Preheat the oven to 400F. Rinse the rice with a strainer. In a pot, add the rice, 1 cup, 2  cups, 3 cups of water. Season with salt. Stir. Bring to a boil on high heat. Reduce the heat to medium/low, cover and cook for 25 minutes.

2

Prepare the vegetables: Wash and clean all produce.

Peel the sweet potatoes. 

Cut the sweet potatoes, onion and the bell pepper in small dices.

3

Cook the vegetables: Place the sweet potatoes, onion, and bell peppers on a lined baking sheet. Drizzle the vegetables with oil.  Season with adobo spice and salt & pepper. Cook for 20 minutes or until the vegetables are tender.

4

Cook the beef & heat the beans:  In a deep skillet, on medium-high heat, add a generous drizzle of oil. Once the oil is hot, add the Adobo beef. Season with salt & pepper. Fry for 7-8 minutes.

Drain and rinse the black beans. Add the black beans to the beef. Combine to heat through. Season with salt & pepper.

5

Finish the lime rice: Roughly chop the cilantro, zest the lime and cut it in 6 wedges.

Add the cilantro and half, all, all the lime zest to the rice. Combine.

6

Garnish & serve: In individual bowls, place the rice, black  beans, beef and vegetables. Garnish with the mango lime sauce and lime wedges. Serve. 

Bon Appétit

What's in my kit

Included

2 Portions

4 Portions

6 Portions

Brown rice

1/2 cup

1 cup

1 1/2 cup

Sweet potatoes

175 gr

350 gr

525 gr

Bell peppers

1

2

3

Onion

1

1

2

Adobo spice

1 tsp

2 tsp

3 tsp

Adobo beef slices

200 gr

400 gr

600 gr

black beans

100 gr

200 gr

300 gr

Lime

1

1

1

Cilantro

3 gr

6 gr

9 gr

Mango lime dressing

1/3 cup

2/3 cup

1 cup

Note: Full list of ingredients at the bottom of the page.

Health fact

Dr Craig Herrington, Naturopath

Owner of Regina Naturopathic

SWEET POTATO Just 1 cup of sweet potatoes contains 375% of your required daily intake of beta carotene. Carotenoids are potent antioxidants that support a healthy immune system, skin and eyes. While the word potato is in the name, sweet potatoes are not actually related to potatoes.

Cooking with kids

Lacey Engel, Registered Dietician

owner of Beyond Baby Nutrition

Dips & Sauces  Dips and sauces can be a fun way to customize a meal to your little one’s taste preferences. Think sweet, spicy, savoury, or salty. Cooking for kids? Go easy on the adobo spice blend as kids may not like it’s spicy flavour. Making this recipe with kids? Ask the child to help in the following steps:
  • 1. Rinse the rice and add it to the pot.
  • 5. Add the cilantro and lime zest to the rice. Combine.
  • 6: Assemble their own plate.

Recommended Wine Pairing

Bodegas salentein portillo pinot noir
On the nose fruit forward aromas of ripe cherries, strawberries and blackberries. A well-balanced, youthful palate, with soft tannins leading into a long finish.
Region: Argentine
Colour: Red
Alcohol: 13%
Price (SLGA): $13.47

EXPORT UNION PIESPORTER TREPPCHEN RIESLING  
Lime, earthy and leaf aromas. Medium-bodied, pleasant pear and peach fruit and a moderately sweet finish.
Region: Germany
Colour: White
Alcohol: 9%
Price (SLGA): $14.07

Ingredients

  • Adobo beef slices: Beef slices, smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • Adobo spice: Smoked paprika, oregano, cumin, coriander, garlic granules, black pepper
  • bell pepper
  • brown rice
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Mayonaise (Canola oil, water, liquid whole egg, vinegar, liquid yolk, salt, sugar, spices, concentrated lemon juice and calcium disodium edta (maintains flavour).)
  • sweet potato
  • black beans
  • lime
  • cilantro
No egg adaptation:
  • Mango lime sauce: Chipotle Lime sauce (White vinegar, apple cider vinegar, onion, chipotle pepper, jalapeno pepper, thai chili pepper, lime, garlic, salt, brown sugar, kaffir lime leaves.) Mango coconut sauce (White vinegar infused with coconut, mango, onion, carrot, habanero pepper, garlic, salt, sugar, black pepper.), Veganaise (Organic Expeller-Pressed Soybean Oil, Filtered Water, Organic Brown Rice Syrup, Organic Apple Cider Vinegar, Sea Salt, Organic Soy Protein, Organic Mustard Flour, Organic Lemon Juice)

Note: We cannot guarantee any dish is allergen free. 

Tags

eggs
family
local

Note: We cannot guarantee any dish is allergen free. 

Weight Watchers Smart Points

Nutritional Information

Creamy yellow split pea soup

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This yellow split pea soup is a flavor and protein powerhouse. Just one small bowl offers over 15 grams of protein. Yellow peas are packed with fiber, protein, and tons of vitamins. If the nutritional content doesn’t make you excited to try this recipe, the taste most certainly will. This soup uses rich, warming spices to yield layers of flavor that will keep your taste buds entertained. It’s kind of like warm sunshine in soup form. Yummy!

  • preparation time: 10 min
    Total time:     55 min
  • difficulty level: 1
  • recipe ID: B09
  • cuisine region: Canadian

Featured Saskatchewan farmers & producers

Farmer Direct Organic
splendor garden

You will need

  • blender
  • knife
  • large pot
  • cutting board
  • lemon juicer - or fork
  • strainer
  • water
  • olive oil
  • salt
  • pepper

Preparation

1

Cook the onion: Dice the onion.

In a oiled pot, cook the onions on medium heat for 5 minutes.

 

2

Cook the soup: Rinse the yellow split pea in a strainer. Add the yellow split pea, cumin, turmeric & vegetable concentrate and water (3 1/2 cups, 7 cups, 10 1/2 cups) to the pot. Bring to a boil and let simmer covered on low-medium heat for 40 minutes.

When the soup has about 10 minutes left to simmer, turn on the oven to 400F to heat up the ciabatta.

3

Cut the tomato & parsley: Wash and dry all produce.

Cut the tomato in small dices and roughly chop the parsley.

4

Combine the soup garnish: Cut the lemon in half and juice it.

Add lemon juice (1 tbsp, 2 tbsp, 3 tbsp) to a small bowl. Add the same quantity of olive oil as lemon juice. Add the tomatoes and the parsley to a small bowl. Combine.

5

Finish the soup & heat the ciabattas: Place the ciabatta in the over for 2 minutes.

Place the soup in the blender* and blend until smooth, 1 minute.

Return the soup to the pot and season with salt & pepper. Combine and bring to a simmer. Taste and adjust seasoning.

Note: Ensure to not overfill the blender. If needed blend in multiple batches.

6

Garnish & serve: Garnish the soup with tomato and parsley. Serve with the warm ciabatta.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

6 portions

onion

1 small

1 medium

1 large

yellow split pea

2/3 cup

1 1/3 cup

2 cups

tomato

1

2

3

fresh parsley

4 gr

8 gr

12 gr

lemon

1

1

1

spice blend

1 1/2 tsp

3 tsp

4 1/2 tsp

ciabatta

2

4

6

Health fact

Dr. Craig Herrington, Naturopath

Owner of Regina Naturopathic

SPLIT PEA 
A 25 year study of 16,000 men, found that those who regularly consumed legumes (like dried peas) had an 82% lower risk of heart disease.

Cooking with kids

Lacey Engel, Registered Dietician

Owner of Beyond Baby Nutrition

Get those kids in the kitchen! Little ones as young as two years old can help with meal prep. When kids help prepare food, they may be more likely to try the same food at the table.

Making this recipe for kids?
Soup can be hot and uncomfortable to eat for children. You can place the soup in a larger bowl so it cools down.

Making this recipe with kids?
Ask the child to help by completing step 6:  

  • Garnish and serve

Recommended wine pairing

Brumont merlot-tannat
Bright, bold aromas of cherry, plum, raspberry and strawberry also including toasted nuts, oak and hints of vanilla.
Region: South-West France
Colour: Red
Alcohol: 13.5%
Price (SLGA): $13.97

E&J Gallo family vineyards chardonnay
Flavours of citrus notes, hints of vanilla and a dash of oak. The mouth-feel is soft, with a medium weight and slight crispness. A lingering finish tastes of ripe, red apples.
Region: California
Colour: White
Alcohol: 13%
Price (SLGA): $10.20

Tags

gluten
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Mango and crispy tofu bowl

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Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and crispy tofu. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing bowl. We also added roasted potatoes. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: PB15
  • cuisine region: fusion Caribbean

Tools

  • knife
  • cutting board
  • pan
  • baking sheet
  • parchment or non stick liner
  • plate
  • small bowl

Featured Local Products

gravelbourg-logo3
Local-and-Fresh-logo2
OLiV_Logo_Large
PioneerGardens

Preparation

1

Cook to potatoes:  Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

2

Fry the tofu: While the potatoes are cooking, drain the  tofu. Discard the marinade. Cut the  tofu in 2 cm dices. Place the cornstarch and salt (¼ tsp, 1/2 tsp, 3/4 tsp) on a plate and coat each tofu dice with the cornstarch and salt. In a large pan, heat the oil ( 1/2 tbsp,1 tbsp, 1 1/2 tbsp) on medium heat. Place the tofu dices in the pan in a single layer and cook each side for about 2 minutes until they are golden. Once the tofu is cooked, place it in a bowl and set aside.

3

Prepare the lime and mango: Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments.

4

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cashew, lime, and mint.  

6

Garnish and serve: Place crispy  tofu dices and roasted potato dices on each plate and top with tangerine dressing.  

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

potato

350 gr

700 gr

organic tofu

200 gr

400 gr

cornstarch

2 tbsp

1/4 cup

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

Tangerine dressing

3 tbsp

1/3 cup

oil

1/2 tbsp + 1/2 tsp

1 tbsp + 1 tsp

salt*

1/4 + 1/4 tsp

1/2 + 1/2 tsp

pepper*

1/8 tsp

1/4 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the fresh mint as some children do not like its flavour. 

Making this recipe with kids?
Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

Recommended Wine Pairing

PETER LEHMANN LAYERS
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: Australia
Colour: White
Alcohol: 13.5%
Price (SLGA): $17.75

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Colour: Rose
Alcohol: 13.0%
Price (SLGA): $13.17

Tags

soy
nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Mango Steak Bowl

Posted on by

Are you ready for an explosion of summer flavours? A mix lemon & orange zest with doterra lime essential oil, chili flakes, black pepper and honey creates a spicy, sweet and zesty steak. For a hit of brightness, we’ve paired juicy mango with lime and fresh mint for a subtly sweet and refreshing salad. This salad is topped with our signature zesty tangerine, mango & lime dressing and crunchy cashews.

  • preparation time: 15 min
    Total time:     20 min
  • difficulty level: 1
  • recipe ID: CF15
  • cuisine region: fusion Caribbean

Featured Local Products

Local-and-Fresh-logo2
OLiV_Logo_Large
gravelbourg-logo3
FloatingGardensLogoWebsiteUse
prairie meats logo
PioneerGardens

Tools

  • knife
  • cutting board
  • bbq or pan

Preparation

1

Prepare the produce and cook the potatoes:  Heat up the bbq and or oven to 430F. Rinse and dry all produces. Peel and thinly slice the mango in about 1/2 cm slices. Cut the lime in 6 segments. 

Line a baking sheet with a non-stick sheet or parchment paper. Wash the potatoes and cut in 2 cm (1 inch) dices. Drizzle with oil (1/2 tsp, 1 tsp, 1  1/2 tsp), salt (1/8 tsp, 1/4 tsp, 1/2 tsp), and pepper (1 pinch, 1/8 tsp, 1/4 tsp). Combine to ensure even coating and place in an even layer to ensure the potatoes cook evenly. Bake in the oven about 20 minutes or until the potatoes are fully cooked and start to become golden. Keep the oven on to heat the buns.

*Note: If you have a vegetable basket you can cook your potatoes on the BBQ instead of the oven. Cook the potatoes about 20 minutes, turning mid way through cooking.

2

Cook the steak: When the bbq is hot, cook the spiced steak until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest before slicing. 

Note: Ensure the Beef steaks reach a minimal internal temperature of 130F 

Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

3

Prepare the mint and cashews: Roughly chop the mint and cashews in about 1 cm pieces.

4

Slice the steak: Place the cooked steak on a cutting board and slice it in about 1 cm slices.  

5

Assemble the salad: On individual plates, place the spinach and top with mango slices, cooked potatoes, cashew, lime, and mint.  

6

Garnish and serve: Place the steak slices on each plate and top with tangerine dressing.  Serve.

Bon Appétit!

Ingredients

Included

2 portions

4 portions

mango

1

2

lime

1

1

spiced steak

200 gr

400 gr

spinach

60 gr

120 gr

cashew

2 tbsp

1/4 cup

mint

3 gr

6 gr

potatoes

400 gr

800 gr

Tangerine dressing

3 tbsp

1/3 cup

pepper*

1/8 tsp

1/4 tsp

oil

1/2 tsp

1 tsp

salt*

1/4 tsp

1/2 tsp

Dr. Herrington's Health Fact

Regina Naturopathic

SPINACH 
Using mouthwash, destroys the bacteria in the mouth that we need to convert the beneficial nitrates in vegetables such as spinach, beets, radishes and arugula. This blocks the heart healthy effects of these vegetables.

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the mint as some children do not like its flavour. 

Making this recipe with kids?

Ask the child to help by completing step 5 & 6

  • Assemble the salad
  • Garnish and serve

Recommended Wine Pairing

CONO SUR BICICLETA PINOT NOIR ROSE
Pomegranate and cranberry on the nose with light floral notes. Juicy sweet cherry flavours followed by a dry, fresh finish.
Region: Pirque, Chile
Colour: Rose
Alcohol: 13.0%
Price (SLGA): $13.17

PETER LEHMANN LAYERS
Semillon, Muscat, Gewürztraminer and Pinot Gris, each add character to the final blend. An attractive pale yellow with green tints, it has aromas of citrus, hints of peach and aromatic lifted spiciness.
Region: Australia
Colour: White
Alcohol: 13.5%
Price (SLGA): $17.75

Tags

nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Nutritional Information

Steak soba noodle bowl

Posted on by

This meal is satisfying and comforting, but it doesn’t feel heavy, which is why we love it for the early spring months when it just starting to warm up. This hearty soba noodle bowls is filled with cruchy green vegetables, marinated steak and spicy soy and maple sauce. This bowl is topped with cashews, green onions, cilantro and lime. 

 
  • preparation time: 15 min
    Total time:     35 min
  • difficulty level: 1
  • recipe ID: CF14
  • cuisine region: fusion japanese

Featured Local Products

image001
Local&Fresh
PineViewFarms
FloatingGardens

Tools

  • knife
  • baking sheet
  • cutting board
  • Pot
  • Pan
  • Medium bowl

Preparation

1

Prepare the vegetables: Prepare the vegetables: In a medium pot bring the water (1 liter, 2 liter) to a boil on high heat. Rinse and dry all produces. Cut the bok choy in 4 cm slices. Cut the snap peas in 2. Slice the green onion in ½ cm slices. Roughly chop the cashew and the cilantro. Cut the lime in 6.

2

Cook the steak: When the bbq is hot, cook the pepper & coriander steak until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest before slicing. 

Note: Ensure the Beef steaks reach a minimal internal temperature of 130 degrees Fahrenheit 

Remove Steak from the grill at the following temparature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Medium: 155°F
Well Done: 165°F

3

Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 7 minutes. Place a strainer in the sink, drain the soba noodles and rinse.

4

Cook the vegetables: In a pan, add the spicy maple soy sauce.  Turn on the heat to medium and bring the sauce to a boil, stiring regularly. Add the snap peas and cook for 3 minutes. Add the bok choy, cook for 1 additional minute. Add the drained soba noodles  to the pan. Combine to coat with the spicy maple soy sauce.

5

Slice the steak: Place the cooked pepper & coriander steak on a cutting board and slice it in about 1 cm slices. 

6

Garnish and serve: In individual bowls, place the soba noodles, steak slices and vegetables. Garnish with lime wedges, green onion slices, cilantro and cashew.

Ingredients

Included

2 portions

4 portions

Bok choy

200 gr

400 gr

Snap peas

75 gr

150 gr

cashews

1 tbsp

2 tbsp

lime

1

1

Green onion

1

2

cilantro

3 gr

6 gr

pepper & coriander steak

200 gr

400 gr

Soba noodles

90 gr

180 gr

Spicy maple soy sauce

1/4 cup

1/2 cup

water*

1 liter

2 liter

Tags

nuts
family
local
soy
gluten

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

VEGETABLES 
vegetables are the best way to get your daily vitamins and minerals. The goal is to eat 5 servings or more per day (~2-3 cups). Start with the ones you like, and then try something new! Add vegetables to your favourite recipes, salads, or have them as an easy snack. One recent large study of over 65,000 people, found that for each serving of vegetables consumed, the risk of dying dropped 16%!

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the cilantro as some children do not like its flavour. 

Making this recipe with kids?
Ask the child to help by completing step 6

  • Garnish and serve

Cooking with Kids

Crunchy tofu soba noodle bowl

Posted on by

This meal is satisfying and comforting, but it doesn’t feel heavy. This hearty soba noodle bowls is filled with cruchy green vegetables, fried tofu squares coated in a light spicy soy and maple sauce. This bowl is topped with cashews, green onions, cilantro and lime. 

  • preparation time: 15 min
    Total time:     30 min
  • difficulty level: 1
  • recipe ID: PB14
  • cuisine region: fusion japanese

Recommended Wine Pairing

BURIED HOPE CABERNET SAUVIGNON
Full-bodied wine with notes of spicy oak, sweet plum and cassis.
Region: California, USA
Colour: Red
Alcohol: 14.5%
Price (SLGA): $15.47

CONO SUR ORGANIC SAUVIGNON BLANC
Mineral and citric, with herbal hints and notes of white flowers and melon on the nose. A balanced wine with a long mineral finish.
Region: San Antonio Valley, Chili
Colour: White
Alcohol: 13.5%
Price (SLGA): $13.15

Featured Saskatchewan Products

image001-(2)
FloatingGardens
Local&Fresh

Tags

gluten
soy
nuts
family
local

Note: We cannot guarantee any dish is allergen free. 

Dr. Herrington's Health Fact

Regina Naturopathic

BOK CHOY
Bok choy is one of the most nutrient dense vegetables around. Meaning it contains more nutrients per calorie than almost all other vegetables!

Cooking with Kids

Making this recipe for kids?
Feel free to go easy or leave out the cilantro as some children do not like its flavour. 

Making this recipe with kids?
Ask the child to help by completing steps 5 and 6:

  • Add the soba noodles
  • Garnish and serve

Tools

  • knife
  • baking sheet
  • cutting board
  • Pot
  • Pan
  • Medium bowl

Ingredients

Included

2 portions

4 portions

Bok choy

200 gr

400 gr

Snap peas

75 gr

150 gr

cashews

1/4 cup

1/2 cup

lime

1

1

Green onion

1

2

cilantro

3 gr

6 gr

tofu

225 gr

450 gr

Corn starch

2 tbsp

1/4 cup

Soba noodles

125 gr

250 gr

Spicy maple soy sauce

1/4 cup

1/2 cup

salt*

1/4 tsp

1/2 tsp

oil*

1 tbsp

2 tbsp

water*

2 liter

1 liter

Preparation

1

Prepare the vegetables:  In a medium pot bring the water (1 liter, 2 liter), to a boil on high heat for the soba noodles. Rinse and dry all produces. Cut the bok choy in 4 cm slices. Cut the snap peas in 2. Slice the green onion in ½ cm slices. Roughly chop the cashew and the cilantro. Cut the lime in 6.

2

Fry the tofu: Drain the tofu. Cut the tofu in 2 cm dices. Sprinkle all sides with corn starch and salt (1/4 tap, 1/2 tsp). In a large pan, heat the oil (1 tbsp, 2 tbs) on medium heat. Add the tofu and cook each side for about 3 minutes until they are golden. Once the tofu is cooked, place it in a bowl and set aside.

3

Cook the soba noodles: Once the water is boiling, add the soba noodles, stir. Cook for 7 minutes. Place a strainer in the sink, drain the soba noodles and rinse.

4

Cook the vegetables: In the same pan you cooked the tofu, add the spicy maple soy sauce and bring it to a boil. Add the snap peas and cook for 3 minutes. Add the bok choy, cook for 1 additional minute.

5

Add the soba noodles: Add the drained soba noodles and the pan. Combine to coat with the spicy maple soy sauce.

6

Garnish and serve: In individual bowls, place the soba noodles, tofu and vegetables. Garnish with lime wedges, green onion slices, cilantro and cashew.

Bon Appétit!

Nutritional Information

Asian quinoa salad

Posted on by
Download PDF

This bright and colorful salad is filled with the nutritious goodness of 3 superfoods: quinoa, spinach + red cabbage! This dish keeps you feeling full thanks to the combination of protein and fiber in these superfoods. This salad is so easy to make you will be surprised how fast supper is on the table! This dish is filled with colorful vegetables and finished with a delicious sesame ginger dressing.

Region: Asian Fusion
Prep: 10 min
Total: 30 min
Cool fact: Spinach is a well-known superfood. It is filled with antioxidants, is high in iron, vitamin C and K, which is essential to bone and cardiovascular health.