Pineapple and tofu skewers.

Super simple to throw together and great for grilling season.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Course Main Course

Cuisine Australia

Servings 5

Ingredients

1 cup (200g) Wellness Road White Quinoa, rinsed, drained

250g Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces

300g peeled pineapple, cut into 2cm pieces

1 leek, pale section only, cut into 8 pieces

1/3 cup (80ml) soy sauce

1 tbs crispy chilli oil (optional)

2 garlic cloves, crushed

1 tbs finely grated ginger

100g snow peas, thinly sliced

2 spring onions, thinly sliced

Instructions

Place the quinoa in a medium saucepan and cover with 1 1/2 cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam.

Meanwhile, thread tofu, pineapple and leek evenly onto 8 metal or soaked bamboo skewers. Place in a glass or ceramic baking dish.

Combine soy sauce, chilli oil, if using, garlic and ginger in a small bowl. Pour half the soy sauce mixture over the skewers and turn to coat.

Heat a barbecue grill or chargrill on high. Cook skewers, turning occasionally, for 6-8 mins or until golden and heated through.

Place the quinoa, snow peas and half the spring onion in a large bowl and toss to. Season. Transfer quinoa mixture to a serving platter. Top with the skewers and drizzle with the remaining soy sauce mixture. Sprinkle with remaining spring onion to serve.

Notes

Nutritional information
Per serve: Energy: 1601 kJ/383 Cals (18%), Protein: 20g (40%), Fat: 12g (17%), Sat Fat: 2g (8%), Carb: 42g (14%), Sugar: 12g (13%), Dietary Fibre: 10g (33%), Sodium: 1458mg (73%).

Pineapple and tofu skewers.

Super simple to throw together and great for grilling season.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Course Main Course

Cuisine Australia

Servings 5

Ingredients

1 cup (200g) Wellness Road White Quinoa, rinsed, drained

250g Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces

300g peeled pineapple, cut into 2cm pieces

1 leek, pale section only, cut into 8 pieces

1/3 cup (80ml) soy sauce

1 tbs crispy chilli oil (optional)

2 garlic cloves, crushed

1 tbs finely grated ginger

100g snow peas, thinly sliced

2 spring onions, thinly sliced

Instructions

Place the quinoa in a medium saucepan and cover with 1 1/2 cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam.

Meanwhile, thread tofu, pineapple and leek evenly onto 8 metal or soaked bamboo skewers. Place in a glass or ceramic baking dish.

Combine soy sauce, chilli oil, if using, garlic and ginger in a small bowl. Pour half the soy sauce mixture over the skewers and turn to coat.

Heat a barbecue grill or chargrill on high. Cook skewers, turning occasionally, for 6-8 mins or until golden and heated through.

Place the quinoa, snow peas and half the spring onion in a large bowl and toss to. Season. Transfer quinoa mixture to a serving platter. Top with the skewers and drizzle with the remaining soy sauce mixture. Sprinkle with remaining spring onion to serve.

Pineapple and tofu skewers.

Ingredients

1 cup (200g) Wellness Road White Quinoa, rinsed, drained

250g Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces

300g peeled pineapple, cut into 2cm pieces

1 leek, pale section only, cut into 8 pieces

1/3 cup (80ml) soy sauce

1 tbs crispy chilli oil (optional)

2 garlic cloves, crushed

1 tbs finely grated ginger

100g snow peas, thinly sliced

2 spring onions, thinly sliced

Instructions

Place the quinoa in a medium saucepan and cover with 1 1/2 cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam.

Meanwhile, thread tofu, pineapple and leek evenly onto 8 metal or soaked bamboo skewers. Place in a glass or ceramic baking dish.

Combine soy sauce, chilli oil, if using, garlic and ginger in a small bowl. Pour half the soy sauce mixture over the skewers and turn to coat.

Heat a barbecue grill or chargrill on high. Cook skewers, turning occasionally, for 6-8 mins or until golden and heated through.

Place the quinoa, snow peas and half the spring onion in a large bowl and toss to. Season. Transfer quinoa mixture to a serving platter. Top with the skewers and drizzle with the remaining soy sauce mixture. Sprinkle with remaining spring onion to serve.

Notes

Pineapple and tofu skewers.

Ingredients

1 cup (200g) Wellness Road White Quinoa, rinsed, drained

250g Coles Nature’s Kitchen Firm Tofu, cut into 2cm pieces

300g peeled pineapple, cut into 2cm pieces

1 leek, pale section only, cut into 8 pieces

1/3 cup (80ml) soy sauce

1 tbs crispy chilli oil (optional)

2 garlic cloves, crushed

1 tbs finely grated ginger

100g snow peas, thinly sliced

2 spring onions, thinly sliced

Instructions

Place the quinoa in a medium saucepan and cover with 1 1/2 cups (375ml) water. Bring to the boil over high heat. Reduce heat to low. Cook, covered, for 10 mins or until quinoa is tender and liquid is absorbed. Set aside, covered, for 10 mins to steam.

Meanwhile, thread tofu, pineapple and leek evenly onto 8 metal or soaked bamboo skewers. Place in a glass or ceramic baking dish.

Combine soy sauce, chilli oil, if using, garlic and ginger in a small bowl. Pour half the soy sauce mixture over the skewers and turn to coat.

Heat a barbecue grill or chargrill on high. Cook skewers, turning occasionally, for 6-8 mins or until golden and heated through.

Place the quinoa, snow peas and half the spring onion in a large bowl and toss to. Season. Transfer quinoa mixture to a serving platter. Top with the skewers and drizzle with the remaining soy sauce mixture. Sprinkle with remaining spring onion to serve.

Notes

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