1. Preheat

   Preheat the oven to 425F. Line two sheet pans with foil.

   Connect Oven
2. Cook Peppers & Onions

   Toss peppers, onion, garlic & thyme together. Drizzle with olive oil & season. Bake for 13 minutes.

   • 2 , sliced Red Bell Peppers
   • 1 , sliced Yellow Onion
   • 1 pinch Black Pepper
   • 1 Tbsp Olive Oil
   • 2 , sliced Garlic Cloves
   • 1/2 tsp Kosher Salt
   • 4 sprigs Garden Fresh Thyme
3. Flavor & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
4. Bake Tofu

   Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

   • 1 pinch Black Pepper
   • 2 packages , halved Extra Firm Tofu
   • 1 1/2 Tbsp Olive Oil
   • 1 tsp Kosher Salt
5. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 2/3 cup Red Quinoa
6. Flavor Creation

   Prepare all ingredients. Combine in a bowl & mix. Season to taste!

   • 1/2 cup Kalamata Olives
   • 1 , minced Garlic Clove
   • 1 pinch Crushed Red Peppers
   • 1/4 bunch , chopped, finely Italian Parsley
   • 2 Tbsp , chopped Fresh Tarragon
   • 2 Tbsp Olive Oil
   • 1/2 , zested Lemon
   • 1 Tbsp White Wine Vinegar
7. Serve & Enjoy!

   Pair with good music.

Get The Full Experience

Download Free App

Suggested Meals

Classic Veggie

Burger

PB&J

Smoothie

Apricot

Couscous

Purple Rain

Smoothie

Buttermilk Mixed

Berry Pancakes

	Amount per serving	Daily value percentage
Calories	470 kcal
Total Fat	29 g	37%
Total Saturated Fat	4.5 g	23%
Unsaturated Fat	24 g
Low Cholesterol	0 mg	0%
Sodium	1450 mg	60%
Total Carbohydrate	31 g	11%
Fiber Total Dietary	7 g	26%
Sugars Total	6 g
Good Source: Protein	26 g	51%
Excellent Source: Vitamin C	105 mg	120%

Load More

	Amount per serving	Daily value percentage
Good Source: Calcium	625 mg	50%
Good Source: Iron	7 mg	40%
Potassium K	700 mg	15%
Vitamin E	4.5 mg	30%
B-Vitamins
Thiamin	0.3 mg	20%
Riboflavin	0.3 mg	20%
Niacin	1.9 mg	10%
Pantothenic Acid	2 mg	45%
Vitamin B-6	0.6 mg	35%
Folate (B9)	119 µg	30%

By Innit Culinary Team