Mediterranean Tofu Quinoa

Yes, it’s been a while since I’ve posted a recipe. It’s been a while since I’ve even cooked a meal if I’m honest! I’ve been so busy lately, and even when I’ve been home and had a chance to cook, more often than not I’ve just thrown together a big salad or whipped out some rice cakes and the peanut butter jar (they’re best friends).

This was quite a departure from my usual quinoa cooking, which 99.9% of the time is this turmeric & ginger flavored one, but I can assure you I will definitely be making this again and again. Bursting with flavor, nutrition and also light and refreshing, this dish is perfect for a relaxed summer evening. I can already see myself making this for my family back home for a (fingers crossed) late summer BBQ on the terrace.

Ingredients – for 2 servings

  • quinoa (I used 190g as that’s what I had left and I wanted to finish off the packet)
  • fresh lemon juice
  • dried or fresh thyme
  • ca. 2/3 of a (400g net weight) packet of firm tofu, cubed
  • 1 small/medium courgette
  • 1 small/medium aubergine
  • 1 yellow bell pepper
  • ca. 6 sundried tomatoes (in olive oil, drained), chopped
  • olives, as desired, thinly sliced
  • olive oil
  • salt
  • balsamic vinegar – to drizzle on top

 

Method

Place the tofu cubes into a hot pan with olive oil and salt, cooking till golden and slightly crispy. For great flavor use some of the oil from the jar of sundried tomatoes.

While this is cooking, chop the veg (courgette, aubergine, bell pepper and sundried tomatoes). Once the tofu is looking and smelling fabulous, set aside and cook the veg. Then place the tofu back into the pan with the veg, add the olives and spritz in a generous amount of balsamic vinegar.

To make the quinoa, place it in a pan with water (I eyeball it, but you need around 1.5x as much liquid), season with salt, and simmer for around 15 minutes. While it’s cooking, add some fresh lemon juice and dried and/or fresh thyme.

Once the quinoa is done, stir in the tofu-veg mix and serve garnished with fresh herbs and extra balsamic vinegar.

Simple, speedy, so delicious! Hot or cold.

Enjoy

xoxo

Turmeric & Ginger spiced Quinoa

This is one of my absolute staple dishes that I make all the time. It’s so incredibly simple and makes me feel great every time I eat it. It takes literally 2 minutes to prepare, ca. 15 minutes to cook and all you’re left with is one pan to clean – not quite as convenient as shoving a pizza in the oven, but almost 😉  It’s a very useful little dish to have on your radar for when you’re feeling lazy, uninspired or simply have no time but still want a warm and nourishing meal.

I like making a big pot of this and taking some to uni throughout the week, having it as it is or adding whatever else might be in my fridge that needs eating. It would also make a great side dish as part of a larger spread for guests (I’m thinking with some falafel, hummus, salad and roasted aubergine for summer, or a warming chickpea stew in winter…mmm), and you can easily jazz it up by adding some pomegranate seeds, for example, like in the picture below.

Serves: 2

Ingredients:

  • 200g quinoa, uncooked
  • ca 1 tsp ground turmeric
  • ca 1/2 tsp ground ginger (or even better: grate some fresh ginger)
  • veg of choice (I’ll usually go for some combination of carrots, peas, bok choy, broccoli and flower sprouts)
  • salt and pepper
  • 1 tbsp coconut or olive oil

Instructions

  1. Add the quinoa to a pan and cover with water (I tend to just eyeball it. If you add too little you can always add more while it’s cooking and if you add too much you can drain it after, so you can’t really go wrong), adjusting to high heat.
  2. Add salt and pepper and the spices (feel free to add whatever else you desire, like some chili, or coriander is also lovely in this) and leave to simmer for about 10-15 minutes or until the quinoa is soft and fluffy and no longer has that hard grainy center. (I find it can help to just leave the quinoa on the warm stove for a few minutes to fluff up, after the liquid has been soaked up).
  3. Note: Depending on the vegetables you choose you’ll be adding them in the beginning (the carrots for example), or in the last few minutes (the peas, bok choy or flower sprouts).
  4. Once everything is cooked, stir in the coconut or olive oil – this is so important as it makes the quinoa wonderfully silky and it really brings out the flavor. It also increases your body’s ability to absorb the nutrients from the lovely veggies.

Enjoy!

 

 

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Feel Good Fact #1: Both turmeric and ginger contain powerful anti-inflammatory compounds and are said to have anti-cancer properties.

Feel Good Fact #2: Quinoa is a great source of plant protein – 100g uncooked (as is the serving size here) containing around 13g – and dietary fiber. Both should help keep you full and provide you with slow-releasing energy.