Celebrating the Colors of Summer: Pineapple and Cashew Quinoa Bowl with Tofu

This afternoon we set off for Columbia, the country.  But before we go, I wanted to bring one more recipe!  I’m sure many of you will be relieved to see that a) it’s not breakfast and b) it doesn’t involve protein  powder!

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What it does involve is lots of vibrant colors and fresh produce.  So go ahead and take a look at the list below, head on over to the farmer’s market, and whip yourself up a little bowl of Summer!

Pineapple and Cashew Quinoa Bowl [Vegan]

From The Fig Tree

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Ingredients:

  • 1 cup of uncooked quinoa
  • 1 and 1/2 cups of water
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves of garlic, peeled and minced
  • 1 red pepper, diced
  • 2 carrots, chopped
  • 1 large zucchini, chopped
  • 1 tablespoon of good quality curry powder
  • 1/2 teaspoon of ground coriander
  • 1 heaping teaspoon of chile-garlic sauce
  • 1 block (15 oz) pressed tofu, pressed and diced
  • salt and pepper to taste
  • 1 cup of fresh (or canned) diced pineapple
  • 1/2 cup of vegetable broth
  • 3/4 cup of unsalted roasted cashews

1. In a medium saucepan, bring the water and quinoa to a boil. Once boiling, reduce the heat to a simmer and cover. Cook on low heat for 15 minutes. Remove from heat and allow quinoa to sit for 5 minutes covered. Remove lid and fluff with a fork.

2. In a wok or large sauce pan, heat oil on medium-high heat. Sauté onions until they are soft and lightly browned. Add garlic and sauté for a minute or so. Add the peppers, zucchini and carrots. Sweat the vegetables for 5 minutes and then add the curry powder, coriander powder, and chile-garlic sauce. Add the vegetable broth to create a sauce. Season with salt and pepper.

3. Add the quinoa, pineapple pieces, cashews and tofu. Mix well. Heat everything through for 5 minutes at a simmer. Allow mixture to sit for about 10 minutes before serving.

Serves 4-5

Johanna

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