Recipe: Quinoa bowl with vegetables and smoked tofu
The vegetable selection can be optionally varied. The recipe is suitable for 4 to 5 people.
ingredients
For the bowl:
- 200 g Quinoa (roh)
- 500 g mixed vegetables: beetroot, sweet potatoes, courgettes, carrots, peppers
- 1 chili pepper
- 200 g smoked tofu
- 200 g pointed or Chinese cabbage
- 1 onion
- 1 clove of garlic
- Salt pepper
- 1 tbsp paprika powder
- 1 tsp ground cumin
- olive oil
- 150 g nuts  (choose to taste)
For the dressing:
- 150 ml vegetable broth
- 1 EL helle Miso-Paste
- 3 tbsp Sesame is poured
- 2 lemons
- Pfeffer
- 2 Tbsp Sesame
- 1 piece of peeled ginger (5 to 10 centimeters)
- 5-6 sprigs of herbs: basil, cilantro, parsley
preparation steps
Step by step to a healthy quinoa bowl:
- Preheat the oven to 180°C. Wash, peel and cut the vegetables into equal pieces. Arrange the vegetables on the baking sheet or in a casserole dish.
- Peel and finely chop onions and garlic. Mix with olive oil, salt, pepper, cumin and paprika powder. Mix the vegetables thoroughly with the marinade and place in the oven for around 25 minutes.
- Rinse the quinoa thoroughly with water in a colander. Then place in a saucepan with 400 ml of water, salt and bring to a boil. Reduce heat and let simmer for 10 minutes. Then remove the quinoa from the stove and let it rest for 10 minutes with the lid closed.
- Cut smoked tofu into small cubes and fry in a pan on medium heat. In the meantime, cut the cabbage into strips, wash and drain through a sieve.
- Remove the tofu from the pan, add the cabbage and sauté. While the cabbage is cooking in the pan, stir together all the ingredients for the dressing and season to taste. Chop the herbs and stir into the dressing.
- Strain the quinoa, put it back in the pot and season with salt. Add the tofu and sesame to the pan and mix. Chop nuts, arrange oven vegetables, quinoa, cabbage and tofu and add dressing. Garnish with nuts.