About the Recipe
This great high protein plant based meal provides 28 grams of protein per serving from quinoa, pepitas, tofu, and lentils. With a great flavor profile it is sure to satisfy
Ingredients
1 cup (175g) uncooked quinoa
Ricotta-
1 14-ounce (400g) block of extra-firm tofu
1/4 cup (20g) nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 heaping teaspoon kosher salt
Freshly cracked black pepper
1 1/2 tablespoons extra virgin olive oil
1 medium lemon, zested, and 1 tablespoon juice, plus more taste
Pepitas-
2 tablespoons extra virgin olive oil
4 fat garlic cloves, thinly sliced
2 teaspoons coriander seeds, lightly crushed
1/2 cup (70g) pepitas (shelled pumpkin seeds)
1/2 to teaspoon red pepper flakes (to taste)
Flaky sea salt
Serving-
1 1/2 cup (175g) pre-cooked / steamed lentils
Pickled onions or sauerkraut for topping
Preparation
Make the quinoa. Bring 1 1/4 cups of water to a boil in a medium saute pan. Add a pinch of salt and the quinoa. Cook, covered, until the liquid has evaporated and quinoa is tender. Fluff with a fork.
Make the ricotta. Drain tofu and crumble in a food processor. Add nutritional yeast, garlic powder, onion powder, salt, pepper, olive oil, lemon zest, and lemon juice. Blend until smooth.
Make the spiced garlicky pepitas. Heat olive oil in a pan, add garlic, coriander, and pepitas. Cook for a few minutes, then add red pepper flakes and salt.
To assemble, add quinoa and lentils to a bowl. Add ricotta on top. Sprinkle spiced garlicky pepitas and finish with pickled onions or sauerkraut if desired.