Incan Bowl
By Mary McDougall
Serves: 4
Prep Time: 15 min
Cook Time: 15 min
Ingredients
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.
