
I have become absolutely obsessed with making my own “quinoa bowls” since I tried making one at the beginning of 2018 on a whim. It’s so fast to make with so many things to add in yourself, that I (a vegetarian) and my husband (a normal human) can both enjoy in only 15ish minutes! Not to mention, it’s a nice and healthy dinner option - it’s roughly 500 calories. Take a look at the recipe:
Ingredients
-1 ½ Cups of Cubed Extra Firm Tofu -OR- 1 Cup of Cubed Chicken Breast
-1 Cup of Quinoa (Boil-in-a-Bag by “Success” -OR- Fully Cooked, Microwavable by “Trader Joes” work nicely)
-4 Cups of Raw Kale Leaves (shrinks down as it cooks)
-10-15 Halved Grape Tomatoes
-1 Minced Clove of Garlic
-Olive Oil (to oil up your pan!)
-Salt and Pepper (add Paprika for more smoky flavor)
-A few dashes of whatever bottle of wine, if you’re feeling extra saucy!
-1 Sliced Avocado (for garnish)
-A Few Sprigs of Cilantro (for garnish)
Directions
1. Get that quinoa going first! If you are using boil-in-a-bag quinoa, pour roughly 2 cups of water into a microwaveable container, pop that bag of quinoa in there, and microwave it for about 10 minutes. If you are using already cooked, frozen quinoa, poke some holes in the microwaving bag, put it on a plate or in a bowl (some water from steaming may leak out of those holes), and microwave for about 4 minutes. If you don’t have a microwave, I am very sorry to hear that.
2. While your quinoa is cooking in the microwave, get out a large saute pan, pour your olive oil in there, and set the burner to medium heat. Once your oil in the pan is nice and hot, throw in your minced garlic and grape tomatoes. The garlic should get a little brown, and the tomato skins will start to shrivel - yum! In a separate, smaller pan at medium-high heat, fry up those little tofu cubes (you can use chicken, don’t worry!), with salt and pepper until the outside is brown and crispy.
3. Combine the tofu (or chicken) and cooked quinoa with the tomatoes and garlic in the large saute pan. Mix all these ingredients together, adding sprinkles of salt, pepper, and paprika (for that smoky taste!). This is where I totally add a dash (or two) of wine for an extra depth in flavor. A red wine will make your dish more earthy and bold, where a white will add a note of fruitiness while keeping the dish lighter.
4. Next, get out that kale! Lower the temperature to a nice simmer (or low) and spread the leaves all over the top of everything in the pan. Cover the pan with a lid, as this will steam the kale and keep all the flavors locked in.
5. Lastly, once your kale is cooked, stir everything together and serve into two bowls. Garnish each bowl with slices of avocado, for a nice creamy element, and a sprig or two of cilantro, for an herby/citrusy note. Enjoy! *Also, try this for breakfast with a fried egg instead of tofu/chicken!*
If you like Brandy's tasty quinoa recipe, be sure to check out her wonderful woodburning wares at Yellow Door and online.
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