2 tbsp. olive oil1 onion, chopped
6 cloves of garlic, minced
3 tbsp. freshly grated ginger
1 tbsp. balsamic vinegar
1 tbsp. ground cumin
2 tbsp. dry coriander
1 pack (375g) firm tofu, cubed
800g frozen vegetables (mine included green beans, carrots, zucchini, red peppers, onions, cucumbers, broccoli, green peas, vegetable bullion, green olives, powder garlic, pepper, basil, oregano, thyme)
2 cans chopped tomatoes
Salt, pepper, cayenne pepper or chili
½ cup sunflower seeds
2 cups quinoa
A bunch of parsley, chopped, for serving
This is a very simple and fast recipe I came up with for dinner today. Usually I serve curries with rice, but it actually worked really well with quinoa. I think thanks to the quinoa the dish feels quite light, but at the same time it is actually filling. Very healthy and very tasty, nothing more I could want from a nice dinner ;)
Heat up the olive oil in a wok and fry the onion, garlic and ginger for a few minutes. Add the balsamic vinegar, cumin, coriander and fry for another 2-3 minutes, add the tofu and fry until it’s well covered in the garlic/ginger/spices mixture. Add the frozen vegetables and cook over low-medium heat for about 10 min, then add the canned tomatoes, sunflower seeds, salt, pepper and cayenne pepper or chili. Cook until the vegetables are done, but still crispy. In the meantime prepare the quinoa according to the instructions on the package. Serve the vegetable sauce over quinoa, topped with chopped parsley.
