Meal Kit

Asian Sesame Quinoa Bowl

with green onion sauce

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • ¾ cup Quinoa
  • 1 Persian Cucumber
  • 2 Green Onions
  • Info
    14 oz. Extra Firm Tofu
  • 3 oz. Matchstick Carrots
  • Info
    2 fl. oz. Creamy Roasted Sesame Dressing
  • 2 Tbsp. Cornstarch
  • 1 Red Fresno Chile

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 2 Mixing Bowls
  • 1 Medium Non-Stick Pan
  • 1 Blender/Food Processor/Immersion Blender

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Make the Quinoa

    Bring a small pot with quinoa and 1½ cups water to a boil. Reduce to a simmer, cover, and cook until tender, 18-20 minutes. Remove from burner and set aside covered. While quinoa cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Trim ends of cucumber. Place cucumber and matchstick carrots in a food processor. Pulse until vegetables are finely diced. Slice thin rounds from pointed half of Fresno chile. Stem and mince other half. Discard seeds if you prefer less spice. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture.

  3. 3

    Make the Salad and Dressing

    In a mixing bowl, combine diced cucumber-carrot mixture, Fresno rounds (to taste), green portions of green onions, and 1 tsp. olive oil. Stir to combine. Set aside. In another mixing bowl, combine roasted sesame dressing, 1 Tbsp. water, white portions of green onions (to taste), and minced Fresno (to taste). Stir until smooth. Set aside.

  4. 4

    Sear the Tofu

    In another mixing bowl, toss or gently combine tofu, cornstarch, and a pinch of salt. Line another plate with a paper towel. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Remove to towel-lined plate.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping quinoa with salad and tofu. Spoon dressing over entire bowl. Bon appétit!

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