Quinoa Grain Bowl with Roasted Sweet Potatoes, Chile-Marinated Tofu, Kale and Lemony Tahini-Miso

January 24, 2017
Lunch, Winter, Fall, Vegetables, Healthy, B-Team Recipes

Learn more about making grain bowls in Sally's video and blog

Makes 4-6 servings

Fluffy Quinoa
(makes 3 cups cooked quinoa)
1 cup quinoa (red, white, black or rainbow)
1 teaspoon olive oil, optional
1½ cup water
¼ teaspoon salt

1. Place the quinoa in a mesh strainer and rinse under running cool water until water runs clear. Heat oil, if using, in a saucepan with a well-fitting lid over medium-high heat. Toast rinsed and drained quinoa until fragrant, approximately ten minutes. (If not using oil, skip this step and just add the water.) Add 1½ cup water to pan and bring to a boil. Add salt and cover pan, reducing heat to low.Simmer for 15-20 minutes until water is cooked off and quinoa has opened, separating into a spiral-like germ and semi-translucent seed. If there is any residual water but the quinoa tastes done (there should still be some bite), pour off the excess and return the quinoa to pan.

2. Wrap the lid of the pan in a clean kitchen towel and fit back on. Allow the quinoa to rest in the wrapped covered pan for 15 minutes (this will absorb excess moisture) and fluff with a fork.

Roasted Sweet Potatoes
2 sweet potatoes, scrubbed or peeled and cubed
1 teaspoon olive oil
Salt and pepper, to taste

Preheat oven to 400° F. Place a sheet pan in oven as it preheats. Toss the cubed potatoes with oil and season with salt and pepper. Place the potatoes on the preheated pan. Roast for 40 minutes until tender and the exterior is lightly browned, turning halfway to ensure even browning.

Chile-Marinated Tofu
1 1-pound package of extra-firm tofu, drained
1 tablespoon toasted sesame oil
1 tablespoon tamari or soy sauce
1 tablespoon chili paste (or more, to taste)

1. Place the drained block of tofu between two plates and weigh down the top plate to press out excess moisture from the tofu. Two boxes of pasta work well for this, or you could use a large (28 oz.) can of tomatoes, etc. Allow to sit for 30 minutes, and then pour off accumulated water.

2. Assemble the marinade by combining the remaining ingredients with 1 tablespoon water in a shallow dish. Cut the pressed tofu into cubes, sticks, or slices as desired and place in marinate. Cover and place in refrigerator for at least 30 minutes and up to overnight, turning at least once.

3. Preheat oven to 400° F. Remove the tofu from the marinade and place on parchment or silpat-lined baking sheet. Bake for 40 minutes, turning with a spatula once or twice for even browning.

Shredded Kale
1 bunch lacinato or dinosaur kale, washed, ribs removed, leaves thinly shredded
2 ribs celery, thinly sliced on the diagonal
1½ teaspoon olive oil
1 tablespoon fresh lemon juice
Kosher salt, to taste

Drizzle the kale with oil and add lemon juice and salt to bowl. Lightly “massage” the kale with your fingers until slightly wilted. This will reduce bitterness and make its texture less fibrous. Add the sliced celery and toss to combine.

Lemony Tahini-Miso Dressing
1/3 cup lemon juice
1½ teaspoons honey
2 tablespoons white miso paste
2 tablespoons tahini
1 tablespoon toasted sesame oil
Scant ¼ cup water
1 small clove garlic, grated
1-inch piece fresh ginger, grated

Place all ingredients in blender and mix until smooth and emulsified. Note: to make this a thick dipping sauce, rather than a vinaigrette drizzle-able dressing, start with 2 tablespoon of water and increase until the desired consistency is reached.

To assemble:
Mound 2/3 cup quinoa in a bowl and top with sweet potatoes, kale, tofu and any of the following suggested garnishes shown in the photo and video:

Sliced avocado
Toasted sunflower seeds
Celery leaves
Cilantro leaves

Drizzle bowl with the dressing and serve at room temperature.