Incan Bowl

Prep: 15-30 minutes Cook: 15 minutes



  • 1 1/2 cups uncooked quinoa
  • 3 cups water
  • 6-8 cups assorted chopped vegetables (see hints below)
  • 1-2 cups sauteed tofu cubes (see hints below)
  • 1 1/2 cups cooked beans of your choice (optional)
  • sauce of your choice (see hints below)


Rinse the quinoa well and place in a pot with the water. Bring to a boil, reduce heat, cover and simmer for about 15 minutes until all liquid is absorbed.

Steam the vegetables just until tender. Remove from heat and place in a bowl.

To serve, place a scoop or two of the quinoa in a medium bowl (or on a plate). Layer some of the vegetables over the quinoa, followed by the tofu (and beans, if you wish). Top it all off with a couple of tablespoons of sauce of your choice.

Hint: This can be made with any variety of quinoa. Try the red one for a beautiful presentation. Chop the vegetables into similar sized pieces so they steam in about the same length of time. Try broccoli, carrots, snow peas, snap peas, broccolini, asparagus, and don't forget the kale. Top this with a couple of tablespoons of sauce, such as an Asian Ginger Sauce, Peanut-Hoisin Sauce, Thai Peanut Sauce, BBQ Sauce, Szechwan Sauce (recipes in Sauces) or your favorite oil-free salad dressing. Lately our favorite variety of this is red quinoa, steamed asparagus, snow peas and lacinato kale, Asian Marinated Tofu cubes topped with Peanut-Hoisin Sauce.