Recipe: Quinoa served with tofu and broccoli cooked in soya sauce
This recipe makes a quick, simple and delicious dish. Whenever I make dishes with for example, quinoa, pasta, cous cous, I load it up with vegetables. I find this lighter on the tummy, healthier and feel more content afterwards.
This recipe serves 2.
Ingredients
- 1 cup of quinoa
- Salt
- About 150g of Tofu
- 1/2 a small broccoli
- Coconut oil
- Soy Sauce
How to make the quinoa
- Measure the dry quinoa
- The proportion of dry quinoa to cooked quinoa is about 1:3, so 1 cup of dried quinoa will make about 3 cups of cooked quinoa
- Rinse the quinoa under cold water and drain - it’s handy to use a fine mesh sieve for rinsing it
- Put the rinsed quinoa into a saucepan and add cold water - the quinoa to water ratio is 1:2, so use 2 cups of water for every cup of quinoa
- If you wish to give it a subtle flavour, add some vegetable stock to the water
- Add a little salt
- Cover and boil
- As soon as it starts to boil, turn the heat down and put the lid over the pan so that's it isn't fully covering it - this will stop it boiling over
- Simmer for 15-20 minutes - the quinoa becomes transparent when it’s cooked, except for a little spiral sprout
- If the quinoa is tender but there’s excess water in the bottom of the saucepan, leave the lid off completely for a few minutes until the water evaporates
- When it's done turn off the heat, put the lid on and let sit for about 5 minutes
- Use a fork to fluff up the quinoa and then serve it up
How to make the vegetable part of this dish
- Chop some Tofu
- Chop some broccoli
- Put a bit of oil in a wok
- Add the broccoli first
- Add some soya sauce
- Let it cook with the lid on using a medium/high heat
- Add the Tofu when the broccoli is half done
- Mix and add to the plate of quinoa