Soy Sauce Quinoa Bowl

June 16, 2014
0 Ratings
  • Serves 2
Author Notes

Quinoa cooked with soy sauce and cilantro, topped with grilled tofu, bok choy, and red peppers. —Shelley

What You'll Need
  • For the quinoa
  • 1 teaspoon vegetable oil
  • 1/2 teaspoon sesame oil
  • 1/2 cup quinoa
  • 2 teaspoons soy sauce
  • 1 cup chicken stock or vegetable stock
  • 1/2 inch knob ginger, peeled
  • 4 stalks cilantro, leaves removed and set aside
  • For the veggies:
  • 1 teaspoon sesame oil
  • 1 teaspoon vegetable oil
  • 1/4 teaspoon salt
  • 7 ounces firm tofu, cut into 1 inch cubes
  • 1/2 red bell pepper, sliced
  • 8 heads baby bok choy
  • 1/2 tablespoon toasted sesame seeds
  • Leaves of 4 stalks cilantro, finely chopped
  1. For the quinoa
  2. In a small dutch oven, heat vegetable oil and sesame oil. Toast quinoa until covered with oil.
  3. Add soy sauce, chicken broth, ginger, and cilantro stalks. Cook on low heat until liquid is absorbed and quinoa is fluffy, about 30min. Discard ginger and cilantro stalks.
  1. For the veggies:
  2. In a bowl, coat the tofu, bell pepper, and bok choy with sesame oil, vegetable oil, and salt. Stir gently to prevent breaking up the tofu.
  3. Grill everything until bok choy is cooked through and bell peppers are slightly charred.
  4. Serve on a bed of quinoa and garnished with sesame seeds and chopped cilantro.

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