Asian-Inspired High Cholesterol Lowering Dish
A delicious and heart-healthy Asian-inspired dish designed to support a diet aimed at lowering high cholesterol.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced shiitake mushrooms
- 1 block extra-firm tofu, cubed
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
- Salt and pepper to taste
Instructions
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked.
In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until fragrant.
Add red bell pepper, broccoli, and mushrooms to the skillet. Cook until vegetables are tender.
Push vegetables to one side of the skillet and add tofu cubes. Cook until tofu is golden brown on all sides.
In a small bowl, whisk together soy sauce, rice vinegar, ginger, and sesame oil. Pour over tofu and vegetables in the skillet.
Add cooked quinoa to the skillet and toss everything together. Season with salt and pepper.
Serve the dish hot, garnished with sesame seeds.
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 12 |
| Carbs (g) | 30 |
| Fiber (g) | 8 |
| Sugar (g) | 5 |
| Saturated fat (g) | 2 |
| Sodium (mg) | 500 |
| Cholesterol | 0 |