Incan Bowl
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
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)
Directions
1
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.
2
Steam the vegetables just until tender. Remove from heat and place in a bowl.
3
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 Dressings & 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 (recipe in Entrees) topped with Peanut-Hoisin Sauce.
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