Easy Quinoa Bowl with Fresh Vegetables and Tofu
Ingredients
- Quinoa
- Bay leaves
- Salt
- Baby spinach
- Carrot
- Zucchini
- Pumpkin
- Fermented beet
- Tofu
- Soy sauce
- Canola oil or sesame oil or olive oil
Preparation
Cook quinoa in a rice cooker with bay leaves and salt.
Roast the pumpkin until tender.
Fry the tofu and deglaze with soy sauce.
Prepare the other vegetables: use baby spinach, raw carrot, and raw zucchini as is; use fermented beet as prepared.
Assemble the bowl by topping cooked quinoa with baby spinach, raw carrot, raw zucchini, roasted pumpkin, fermented beet, and fried tofu.
Drizzle with canola, sesame, or olive oil.
Optionally, prepare a large batch in advance for meals throughout the week or to freeze for later.
