Author Notes
Quinoa cooked with soy sauce and cilantro, topped with grilled tofu, bok choy, and red peppers. —Shelley
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Ingredients
- 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
Directions
- For the quinoa
-
In a small dutch oven, heat vegetable oil and sesame oil. Toast quinoa until covered with oil.
-
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.
- For the veggies:
-
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.
-
Grill everything until bok choy is cooked through and bell peppers are slightly charred.
-
Serve on a bed of quinoa and garnished with sesame seeds and chopped cilantro.
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