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Yellow Quinoa with Summer Vegetables

Yields4 Servings
 ¾ cup quinoa, yellow
 1.50 cups of water
 Pinch sea salt
 1 small zucchini
 1 cup Chinese cabbage
 ¾ cup of hard tofu, cubed, or cooked chickpeas
 1 tbsp wheat free tamari, to taste
 ½ tbsp garlic, lemon or lime juice
 ½ tbsp ginger
 ½ tbsp turmeric
1

Wash quinoa thoroughly between your hands till water is clear. Optional: soak quinoa for a couple of hours and replace soaking water. Bring quinoa and water to a boil, lower flame, add sea salt and optional seasonings to taste, and simmer for 20 minutes. Fluff and set aside. Water sauté the vegetables and the tofu and season with tamari and the other optional seasonings. Combine quinoa, tofu and vegetables, and adjust the seasoning to taste. Serve on a raw Chinese cabbage leaf.

2

Add other summer vegetables or mushrooms. If you allergic to soy, substitute tofu for cooked chickpeas and tamari for soy free and wheat free coconut amino sauce.

Category

Ingredients

 ¾ cup quinoa, yellow
 1.50 cups of water
 Pinch sea salt
 1 small zucchini
 1 cup Chinese cabbage
 ¾ cup of hard tofu, cubed, or cooked chickpeas
 1 tbsp wheat free tamari, to taste
 ½ tbsp garlic, lemon or lime juice
 ½ tbsp ginger
 ½ tbsp turmeric

Directions

1

Wash quinoa thoroughly between your hands till water is clear. Optional: soak quinoa for a couple of hours and replace soaking water. Bring quinoa and water to a boil, lower flame, add sea salt and optional seasonings to taste, and simmer for 20 minutes. Fluff and set aside. Water sauté the vegetables and the tofu and season with tamari and the other optional seasonings. Combine quinoa, tofu and vegetables, and adjust the seasoning to taste. Serve on a raw Chinese cabbage leaf.

2

Add other summer vegetables or mushrooms. If you allergic to soy, substitute tofu for cooked chickpeas and tamari for soy free and wheat free coconut amino sauce.

Yellow Quinoa with Summer Vegetables
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