Vegetarian Quinoa Bowl

Healthy Can Be Delicious!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 45 minutes


1 cup tri-color quinoa
1 1/2 cups water or vegetable broth
1 tbsp soy sauce
1 garlic clove, minced
1 tsp sesame oil
1/2 tsp ginger, grated
2 cups assorted mushrooms, sliced
3-4 cups kale, chopped
1 1/2 cups tofu, cubed
1 cup living legumes, rinsed & drained
vegetable oil
Sriracha sauce
1/2 cup cashews, chopped

Cooking Tools

Non stick skillet
Small pot with lid

Before cubing the tofu, slice portion of tofu you will be using for this dish.  Place slices of tofu on layer of paper towels and apply pressure to extract the water out of the tofu. You will go through several sheets of paper towels. In a small pot, add; tri-color quinoa, water or vegetable broth, soy sauce, minced garlic, ginger, sesame oil and bring to a boil, then reduce to low.  Place lid on pot and cook until all water is absorbed.  Turn off heat and let the quinoa steam for about 20 minutes.  While quinoa is cooking, in a skillet on medium high heat, add a small amount of oil and cook mushrooms, kale separately until tender, season to taste with salt and pepper as you go.  On high heat, add small amount of oil and fry tofu for several minutes, until seared on all sides and season with salt.  Set aside all ingredients until ready to assemble. Place cooked quinoa in a serving bowl, add in cooked kale, mushrooms, tofu, cashews, living legumes and top with Sriracha (optional).
Serves 2

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