Jodi’s Recipes

Jodi’s Personal Favorites

Recipe: Quinoa Salad

Here's one of my favorites. Healthy and filling, this salad can help get you through your most extreme workouts. Did you know that quinoa contains all the amino acids needed to make a complete protein? It's pretty rare to see that kind of nutrient profile in a single plant-based food.

1/2 cup quinoa

2 cups water or broth (chicken or vegetable)

1 tsp. turmeric

1 pinch salt

1 lemon wedge

1 lime wedge

1/4 cup sliced cucumber

1 Tbsp. diced onion

1 tsp. grated raw ginger

1 Tbsp. julienned mint

1 Tbsp. chopped pistachio nuts

1/2 cup chopped romaine lettuce

Combine quinoa, water or broth, salt, and turmeric in a medium saucepan. Cover and cook over medium heat until about half the liquid is absorbed and quinoa begins to soften, about 15 minutes. Strain quinoa in a mesh strainer, then place in a bowl. Squeeze lemon and lime over quinoa and place in refrigerator to cool. When cool, toss with remaining ingredients. Makes 1 serving.

Preparation Time: 40 minutes

Nutritional Information (per serving, prepared with water)

Calories

Protein

Fiber

Carbs

Fat Total

Saturated Fat

383

14 grams

7 grams

64 grams

9 grams

1 gram

Recipe: Soba Salad with Asian Vegetables and Golden Tofu

Here's an Eastern-inspired salad you can make a meal of. Lots of yummy veggies, protein-rich tofu, and a delicious ginger-sesame-soy dressing. It requires a little extra prep, but it's totally worth it.

Dressing:

1/2 cup soy sauce

2 Tbsp. brown sugar, packed

2 Tbsp. water

2 Tbsp. orange juice

1 Tbsp. rice wine vinegar

1 Tbsp. minced fresh ginger root, peeled

2 cloves garlic, minced

2 Tbsp. toasted sesame oil

Salad:

4 oz. soba or whole wheat spaghetti, uncooked

4 cups broccoli florets

1 10-oz. package frozen baby peas

2 tsp. toasted sesame oil

1 lb. firm tofu, cut into bite-size cubes

2 cups diced fresh cucumber (with peel)

1 15-oz. can baby corn, drained

1 8-oz. can sliced water chestnuts, drained

4 cups shredded purple cabbage

Bring a large pot of water to a boil, then add noodles and cook 4 minutes. Add broccoli and cook 4 more minutes. Add peas, stir, take pan off heat, and drain immediately. Spread noodle mixture in a large flat serving dish or roasting pan (to help speed cooling process) and place in refrigerator to cool. While it's cooling, whisk together all dressing ingredients in a small bowl; cover and refrigerate.

Heat 2 teaspoons of sesame oil in a medium nonstick skillet over medium heat. Add tofu and sauté 3 to 5 minutes per side or until golden, using chopsticks or tongs to turn tofu.

When noodle mixture has cooled, place in a large bowl, then add cucumber, corn, and water chestnuts. Add 2/3 of dressing and toss gently to mix.

Place 1/4 of cabbage on each of 4 large plates to form a bed. Top each with 1/4 of soba salad and 1/4 of tofu. Drizzle each salad with remaining dressing. Makes 4 servings.

Total Preparation Time: 1 hour

Nutritional Information (per serving)

Calories

Protein

Fiber

Carbs

Fat Total

Saturated Fat

 

480

24 grams

11 grams

73 grams

15 grams

2 grams