Refrigerate the vegetables with tofu, the quinoa and the sauce separately for ... To make teriyaki-style marinated tofu: In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey ...

A great recipe for batch cooking at the start of the week – leftovers can be enjoyed for lunch the next day at room temperature. Each serving provides 539 kcal, 13.5g protein, 41g carbohydrates ...

Add the oil to the bowl and toss the vegetables with the oil. Add the chopped fresh thyme and rosemary, Season with salt and pepper and give a good final toss in bowl. Take a very hot tray out of ...

This Mediterranean Quinoa Bowl consists of roasted veggies, crispy chickpeas, and feta cheese all atop fluffy quinoa and finished with creamy hummus. Sweet Potato Quinoa Bowl with Avocado Crema ...

Peel the vegetables and cut into similar sized pieces, 2cm cubes are a good size. Put all the vegetables into a large bowl. Drizzle generously ... roasting tins. Roast, uncovered, stirring ...

Immediately turn the hot quinoa out in a large salad bowl and toss with the baby spinach in order to wilt the spinach slightly. Add the roasted vegetables, mint and dried cherries to the quinoa ...