vegetarian quinoa stir-fry recipe with tofu
This recipe is perfect for a quick, easy and healthy meal and can technically be made with whatever vegetables you have lying around in the fridge! It won't take you more than 30 minutes to make and it's wholesome and filling. Whip it up for dinner, lunch or even as a side dish. Enjoy!
1 cup quinoa
250 grams tofu (silken or firm)
1 diced red capsicum
1 large handful snow peas
1 handfull bean sprout
2 sprigs chopped spring onion
1 sliced onion
2 chopped shallots
1 teaspoon grated ginger
1 clove crushed garlic
2 diced carrots
chopped coriander for garnish
The best way to go about making this stir-fry is to cook the vegetables separately. That means blanching the snow peas, steaming the carrots, frying the onion, shallots, garlic and ginger and keeping the spring onion and bean shoots fresh.
To cook the quinoa, which is the base, place one cup quinoa and three cups water in a pot, bring to the boil and then simmer for 10-15 minutes or until cooked. Drain the quinoa and mix it with a lightly whisked egg.
Once the quinoa and all the vegetables are cooked (except for those you prefer raw), mix them all together, season with salt and pepper, garnish with coriander, and serve!