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This hearty quinoa bowl is full of flavor thanks to a rainbow of fresh and roasted vegetables, marinated tofu and an easy turmeric-tahini sauce. Raisins and cider vinegar, cooked with the quinoa, give it a sweet-and-sour edge, but you could omit them if you’d rather have plain quinoa.
Think of this list of vegetables as a suggestion; any two to five different types, fresh or cooked, will make a great bowl. Using store-bought teriyaki-marinated tofu saves time. To make your own marinated tofu, see Notes. Turmeric, bloomed in olive oil, adds a warming flavor and golden color to the sauce, but feel free to skip it to save a step.
This recipe is featured in the newsletter. .
Make ahead: The turmeric-tahini sauce can be made up to 3 days in advance.
Storage: Refrigerate the vegetables with tofu, the quinoa and the sauce separately for up to 4 days.
Ingredients
Servings: 2-4
For the quinoa
For the vegetables and tofu
For the sauce and serving
Directions
Time Icon
Active:
30 mins|
Total: 45 mins
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Step 1
Make the quinoa: In a small saucepan, stir together the water, quinoa, raisins, vinegar and salt to combine, and set over high heat. Bring to a boil, then cover and reduce the heat to the lowest setting. Cook until the quinoa is tender, 18 to 20 minutes. Remove from the heat and set aside, covered, so the quinoa stays warm and becomes plush in the residual heat.
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Step 2
Make the vegetables and tofu: While the quinoa cooks, position a rack in the middle of the oven and preheat to 400 degrees. Line a large sheet pan with foil or parchment, if desired.
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Step 3
On the sheet pan, toss together the sweet potato cubes and broccoli with the oil until evenly coated. Season with the salt, then spread the vegetables evenly over roughly two-thirds of the pan. Add the tofu cubes to the other third, spacing them out evenly. Roast for 15 minutes, then use tongs to toss the vegetables and tofu so that they cook evenly. Continue roasting for another 10 to 15 minutes, or until the sweet potatoes are tender, the broccoli has crisped and the tofu has browned.
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Step 4
Make the sauce: While the vegetables are roasting, in a small bowl, whisk together the tahini, citrus juice, honey and garlic.
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Step 5
In a 6-inch skillet or saucepan over high heat, heat the olive oil until it shimmers. Remove from the heat and add the turmeric, giving it 30 seconds to bloom in the warm oil. Scrape and stir the turmeric oil into the tahini mixture. If the sauce seems too thick to drizzle, whisk in 1 to 2 tablespoons of cold water. Taste, and season with salt and/or pepper, if desired.
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Step 6
To serve, divide the quinoa between bowls. Top with the tomatoes, bell pepper, sweet potatoes, broccoli and tofu. Drizzle each bowl with 2 to 4 tablespoons of the sauce. Garnish with torn cilantro, if desired, and serve, with extra sauce on the side.
Substitutions
Use any variety of seasonal vegetables, raw or cooked.
Instead of quinoa >> try barley, millet or brown rice.
In place of tahini >> try any other smooth nut or seed butter.
Vegan? >> Use agave instead of honey.
Not into tofu? >> Add cooked chickpeas, lentils or chicken.
Notes
To make teriyaki-style marinated tofu: In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 clove garlic, minced or finely grated, and one (1-inch) piece of fresh ginger, grated. Add 7 to 8 ounces of extra-firm tofu, cut into cubes, and toss to coat. Marinate at room temperature for 30 minutes or up to 12 hours in the refrigerator before roasting.
