Blog Meal Plan Quinoa with Greens and Edamame Beans & Sweet Toast with Pumpkin Puree, Tofu, Almond Paste, and Date Quinoa with Greens and Edamame Beans & Sweet Toast with Pumpkin Puree, Tofu, Almond Paste, and Date

Quinoa with Greens and Edamame Beans & Sweet Toast with Pumpkin Puree, Tofu, Almond Paste, and Date

Name: Quinoa with Greens and Edamame Beans & Sweet Toast with Pumpkin Puree, Tofu, Almond Paste, and Date
Prep time: 40 min
Cook time: 40 min
Yield: 1 serving
Ingredients: Quinoa - 55 g (0.3 cup); Parsley - 5 g (1 tbsp); Whole-wheat bread - 75 g; Lemon juice - 15 ml (1 tbsp); Cinnamon - 0.3 g (1 pinch); Tofu - 100 g; Edamame bean - 100 g (0.9 cup); Dates - 10 g; Vanilla - 0.3 g (1 pinch); Almond paste - 30 g (2 tbsp); Pumpkin puree - 50 g; Salt and black pepper - 0.3 g (1 pinch)

40 min Vegetarian Breakfast Dairy freeHigh proteinLactose free

816

Calories

38.9g

Protein

34.2g

Fat

88g

Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

Quinoa - 55 g (0.3 cup)
Parsley - 5 g (1 tbsp)
Whole-wheat bread - 75 g
Lemon juice - 15 ml (1 tbsp)
Cinnamon - 0.3 g (1 pinch)
Tofu - 100 g
Edamame bean - 100 g (0.9 cup)
Dates - 10 g
Vanilla - 0.3 g (1 pinch)
Almond paste - 30 g (2 tbsp)
Pumpkin puree - 50 g
Salt and black pepper - 0.3 g (1 pinch)

How to make:

Blend pumpkin puree with almond paste, lemon juice, cinnamon, and vanilla in a blender until smooth. Spread the resulting mixture on toast, top with chopped tofu cut in strips and a date
For quinoa: boil quinoa, add salt, chopped greens, and edamame beans