Quinoa-Tofu Chard Wrap
Prep Time
Cooking Mode
2 tbsp canola oil
6 oz extra firm tofu, drained and cubed (about ½ in./1 cm)
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 ½ cups cooked quinoa, cooled
1 large carrot, coarsely grated
¼ cup raisins
2 tbsp reduced sodium soy sauce or tamari
8 large rainbow chard leaves
1 cup alfalfa sprouts
2 tbsp canola oil
6 oz extra firm tofu, drained and cubed (about ½ in./1 cm)
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 ½ cups cooked quinoa, cooled
1 large carrot, coarsely grated
¼ cup raisins
2 tbsp reduced sodium soy sauce or tamari
8 large rainbow chard leaves
1 cup alfalfa sprouts
Directions
1Heat oil in large skillet or wok set over high heat. Cook tofu, stirring constantly, 2 to 3 min. or until golden brown.
2Reduce heat to medium; add garlic and ginger and cook, stirring constantly, for 1 min until garlic is softened. Mix in quinoa, carrot and raisins and cook 1 min. Add soy sauce and 2 tbsp (30 mL) water. Cook, stirring constantly, 2 to 3 min. until quinoa is heated through and carrot is tender. Set aside.
3Lay chard leaves on clean work surface. Trim off woody base of stems and discard. Divide quinoa mixture evenly onto centres of chard leaves. Top with sprouts. Fold bottom and sides of chard leaves over filling. Roll up tightly to enclose. Make 8 wraps.
Tips
1
Substitute Swiss chard or rice wrappers for rainbow chard.
Disclaimer
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Personal Note
Personal Note
