Beet quinoa and tofu,
It’s a colorful and mesmerizing pot,
Its color is so beautiful that you can’t stop staring at it.
I like to call this kind of pot a strengthening pot.
It comes at a time when we all need a moment of reinforcement and great joy.
The combination of quinoa and beets is such an amazing combination,
Both culinary and nutritional.
Both create a perfect synergy of renewal and new beginnings just like the spring.
The tofu is there to strengthen and provide some more protein,
It absorbs the flavors and is excited to receive the mesmerizing and wonderful color of the beet.
This is a pot that accompanied me for a long time in my clinic,
It celebrated happy days with lots of women and made us all satisfied and happy.
It’s a quick pot that’s prepared in a few minutes,
And while it’s cooking, you can cut a salad and enjoy.
Happy days of spring to all of us, full of rejuvenation, joy and happiness 🙂
Beet Quinoa and Tofu | image: Essy Roz
Beet Quinoa and Tofu
Ingredients
Suitable for a medium pot of 4-5 servings
- 2-3 tablespoons olive oil
- 1 peeled and diced beet
- 2-3 sliced garlic cloves (if you like it)
- 1½ cups of washed quinoa (you can soak it if you want)
- 2 cups boiling water
- 250ml coconut cream / cooking cream
- 1 teaspoon salt
- 1 flat tablespoon cinnamon (if you like it)
- Fresh or dried thyme (if you like it)
- 1 block firm tofu
- For decoration – fresh herbs
Preparation
Heat a little olive oil in a wide pot and lightly fry the beetroot cubes. Add the slices of garlic and saute again until the smell of garlic reaches your nose.
Add the washed and filtered quinoa, salt and liquids (water and coconut cream) and mix. Crumble the block of tofu over everything, mix again and bring to a boil.
At the boiling point, lower the heat, place a stalk of thyme in the center of the pot (optional, only if you have it and want to) and cover it with a lid. Cook until all the liquid is gone and the quinoa is cooked.
Serve alongside a vegetable salad or plenty of chopped herbs and celebrate.
A little extra from me:
- You can keep it in the fridge in a sealed box for 4 days.
- You can replace the beets with fennel cubes / grated carrots / chopped onions.
- You can skip the tofu if you don’t want it.
- You can make the same pot with green buckwheat in the same amount as the quinoa.
Beet Quinoa and Tofu – steps | image: Essy Roz
Beet Quinoa and Tofu | image: Essy Roz
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