Quinoa Power Bowls with Sesame

Name: Quinoa Power Bowls with Sesame
Prep time: 29 min
Cook time: 45 min
Total time: 1 h 14 min
Yield: 1 serving
Ingredients: 50 g White Vinegar; 50 g Broccoli; 50 g Cucumber; 50 g White Mushrooms; 50 g Tomatoes; 47 g Firm Tofu; 33 g Whole Wheat Flour; 33 g Quinoa; 25 g Onions; 22 g Limes; 15 g Tahini; 7 g Fresh Ginger; 3 g Olive Oil; 2 g Soy Sauce; 2 g Hemp Seeds; 1 g Garlic

Tofu & seitanMedium (30–60 min)Light & healthy

Calories: 508kcal
Protein: 24g
Carbs: 65g
Fat: 20g
Total time: 74min

Per serving · 29 min hands-on, 45 min waiting

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Ingredients

Servings

50 g White Vinegar
50 g Broccoli
50 g Cucumber
50 g White Mushrooms
50 g Tomatoes
47 g Firm Tofu
33 g Whole Wheat Flour
33 g Quinoa
25 g Onions
22 g Limes
15 g Tahini
7 g Fresh Ginger
3 g Olive Oil
2 g Soy Sauce
2 g Hemp Seeds
1 g Garlic

about €1.43 per serving

Instructions

Pickle the Onions

2 min hands-on30 min waiting
- Thinly slice the onions and place them in a jar or small bowl.
- Sprinkle with salt and add vinegar with enough water to cover.
- Stir, cover, and refrigerate for at least 30 minutes.
Cook the Quinoa

1 min hands-on15 min waiting
- Rinse the quinoa under cold water.
- Combine quinoa with a 2:1 water to quinoa ratio and a pinch of salt in a saucepan.
- Bring to a boil, reduce heat, cover, and simmer for 15 minutes until tender.
- Remove from heat, fluff with a fork, and set aside.
Prep and Cook Vegetables and Tofu

21 min hands-on
- Cut broccoli into florets, slice mushrooms, and dice tofu.
- Heat a non-stick skillet over medium-high heat with olive oil.
- Sauté broccoli for 5–7 minutes until tender-crisp and charred.
- Cook mushrooms for 4–6 minutes until golden and juicy.
- Pan-fry tofu for 6–8 minutes until golden and crispy, seasoning with salt.
Prepare the Dressing

1 min hands-on
- Combine tahini, lime juice, and soy sauce in a bowl.
- Grate garlic and ginger into the mixture and whisk until smooth.
- Adjust with more lime juice or soy sauce to taste, thinning with water if needed.
Chop Fresh Vegetables

1 min hands-on
- Dice cucumber into small cubes.
- Slice or halve tomatoes and set aside.
Assemble the Bowls

2 min hands-on
- Spoon quinoa into the base of each bowl.
- Arrange tofu, broccoli, and mushrooms on top.
- Add cucumber, tomatoes, and pickled onions.
Finish with Dressing and Garnishes
- Drizzle dressing over the bowls.
- Sprinkle hemp seeds on top.
Serve and Enjoy
- Serve immediately while warm, with an extra lime wedge if desired.
- Cooking tips:
- For extra crispiness, press the tofu with a clean towel before cooking to remove excess moisture.
- To enhance the umami flavor, consider adding a teaspoon of miso paste to the dressing.
- Keep the textures balanced: aim for crispy tofu, tender broccoli, and juicy fresh vegetables for a delightful contrast in every bite.
- If you prefer a smoky flavor, roast the broccoli and mushrooms in the oven at 200°C (400°F) for 15–20 minutes instead of pan-frying.