Agave Veggie Kabobs w/ Pineapple & Quinoa
Yields: 2 Servings
Time: 30 Minutes or Less
7 Ingredient Recipe
Vegan Vegetarian Dish
- 1 cup Quinoa
- 4 oz. teriyaki-flavored baked tofu
- 8 large white mushrooms, stems on
- 1 zucchini, cut into wedges
- 10 cherry tomatoes
- 4 Pineapple chunks
- Agave to drizzled to taste
- 4 skewers (soak in water prior to cooking)
Cook quinoa according to package directions. Remove from heat, and set aside.
Preheat broiler, pan or grill. Cut tofu into 4 large pieces. Start threading ingredients on skewers, beginning with a mushroom, cap side first. Alternate tofu, zucchini wedge, pineapple, and tomato, ending with a mushroom, stem end first. Repeat with second skewer. For remaining skewers, use ” instead of tofu. Place filled skewers on baking sheet, and drizzle with agave to taste.
Broil or grill skewers, turning after first 5 minutes of cooking, and drizzle with additional agave. Cook for about 5 minutes more, or until mushrooms are tender. Remove from heat.
To serve, spoon quinoa on individual plates, and top with 2 skewers per serving.
- Calories: 590
- Protein: 39 g
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Sugar: 5 g