1 cup sugar snap peas
1/4 cup grape tomatoes, cut in half
1/4 cup whole grain quinoa
2 oz. extra firm tofu, cooked
Oregano,
Red pepper flakes,
Pepper, to taste
Preheat oven to 425F.
Spread snap peas evenly on baking sheet with nonstick spray. Sprinkle oregano and red pepper flakes to taste. Roast for 15 minutes.
Add tomatoes and toss with snap peas and pepper to taste. Return to oven for another 10 minutes.
Meanwhile, bring quinoa to a boil with 2 parts water on stove and then reduce heat to low and simmer until all liquid has been absorbed, about 10-15 minutes.
NUTRITION
240 cal; 36g carbs, 4g fat, 13g protein
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