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🍽️ Beetroot and Tofu Quinoa Bowl

436 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• beetroot, pre-cooked 500 g
• quinoa 300 g
• oil 2 tbsp
• vegetable broth 900 ml
• salt pinch
• pepper, black ground pinch
• cinnamon pinch
• basil, fresh 20 g
• organic limes 1 pc.
• tofu, plain 400 g
• soy sauce 4 tbsp

Instructions

1. 1. Cut the onion in half and peel off the outer skin. Dice the onion into small cubes. Take the beetroot out of the pack and cut it into small cubes as well. Put the quinoa into a sieve and rinse it thoroughly with hot water.
2. 2. Heat one tablespoon of oil in a pot over high heat. Sauté the onions for about two minutes. Add the beetroot and the quinoa. Pour in the vegetable broth. Bring the mixture to a boil. Reduce the heat to low and let the dish simmer for about 15 minutes. Season with salt, pepper, and cinnamon. Remove the pot from the stove. Cover it and let the quinoa swell for about 10 minutes.
3. 3. Wash the basil and shake it dry. Pluck the leaves from the stems. Chop the leaves finely. Cut the lime in half. Squeeze the juice out of the lime. Take the tofu out of the pack and let it drain. Cut the tofu into strips. Put the tofu strips into a bowl. Season them with soy sauce, lime juice, salt, and pepper.
4. 4. Heat one tablespoon of oil in a pan over high heat. Fry the tofu strips for about two minutes on each side. Taste the quinoa mixture one more time. Divide the quinoa mixture onto the plates. Place the tofu on top. Distribute the basil over it. Serve the dish.

Nutrition per serving

• kcal: 436
• Protein: 21 g · Fett/Fat: 15 g · Carbs: 54 g