Flower Sprouts With Tofu, Ginger And Chili Quinoa

Zoë Rogerson ZOË ROGERSON

Running out of ways to enjoy quinoa? Time to spice it up a little with this Asian-inspired tofu, ginger and chili quinoa!

Ingredients

  • 4 cups quinoa
  • 3 inches fresh ginger
  • 1 lemon
  • 4 gloves garlic
  • 250g flower sprouts
  • 100g Brussel sprouts
  • ½ cup sesame seeds
  • 200g tofu (plain or naturally smoked)
  • 1 large sweet red pepper
  • 2 handfuls chestnut mushrooms
  • 1 large red chilli
  • 3 tbsp tamari
  • 1 handful cashew nuts
  • 3 tbsp olive oil

Method

QUINOA

  1. I like to gently toast the ingredients and quinoa before I add water - the resulting flavour is much more subtle. The grain soaks up the spices and you can really taste the combined ingredients throughout. Gently heat ½ of the garlic, chilli and ginger pieces in olive oil for 1-2 minutes. Rinse the quinoa well in a sieve and then add to the oil and spices, stirring for another 1-2 minutes.
  2. Add 4 cups of quinoa and 4 cups of water to the mix. If you find it's absorbing too much water then just keep adding a very small amount. However NO stirring until the end – it’ll stay lovely and fluffy that way.
  3. Bring to the boil and then simmer for about 15 minutes with the pan lid on - you can test the Quinoa to make sure it’s not too hard. Once it's cooked keep covered to steam for around another 10 mins. Then it's ready to stir and fluff with a fork. It should be perfect - at this point squeeze in ½ of your fresh lemon.

VEGETABLES

  1. Slice the mushrooms, tofu and red pepper.
  2. Halve the Brussel Sprouts.
  3. Add the remaining chopped ginger, garlic and chilli to a large pan with olive oil.
  4. Add the flower sprouts, mushrooms and sweet red pepper, flipping and tossing the mixture. Add a little water if it starts to stick.
  5. After a couple of minutes add the tamari, tofu and sesame seeds.
  6. Stir gently for roughly 5 minutes. The flower sprouts (depending on the size should have a slight crunch.
  7. In a separate pan add halved Brussel Sprouts and cook for the same time with the cashew nuts, ½ lemon and a tablespoon of olive oil (again adding a little water if this starts to stick)
  8. Finally, tip the fluffy quinoa into the vegetable pan. Stir well, making sure to combine all the beautiful flavours
  9. Press and compress quinoa mixture into a small container - carefully flip onto your plate and place the pan fried cashews and Brussel Sprouts around the edge.
  10. Water can easily be used to cook this recipe if you prefer to omit the olive oil completely.


The result is a sweet envelope of tasty quinoa, trapped inside the delicate leaves of the Flower Sprouts.

Zoë Rogerson

BY ZOË ROGERSON

Zoë Rogerson has real passion for plant based nutrition and food – seeking to create healthy recipes and raw juices that are positively bursting with goodness. Zoë’s food life as she knew it took a dramatic turn when she was diagnosed with a rare form of cancer, this shocking news prompted her to explore alternative methods of healing and it felt natural for her to use her passion – food, as a potential medicine. Zoë is now a qualified Natural Juice Therapist registered with the Complementary Medical Association.