|25 min||15 min||6|
|1 1/2 cup||Quinoa, uncooked|
|1/2 tbsp||Olive oil|
|1/2 tbsp||Sesame oil|
|2 cup||Tofu, regular, firm (diced into 1.5cm cubes)|
|1 cup whole||Almonds, raw (chopped )|
|1/2 cup hulled||Sunflower seeds|
|1/2 cup||Pumpkin seeds|
|2 cup||Spinach (chopped)|
|1 beet(s)||Beets, raw (peeled and grated)|
|3 medium||Carrots (peeled and grated)|
|2 avocado(s)||Avocado (diced )|
|2 medium||Tomato (diced)|
|2 tbsp||Chia seeds|
|2 clove(s)||Garlic (minced, dressing )|
|1/2 cup||Nutritional yeast (dressing )|
|1/3 cup||Water (dressing )|
|1/3 cup||Soy sauce, tamari (dressing )|
|1/3 cup||Apple cider vinegar (dressing )|
|1/2 cup||Olive oil (dressing )|
|2 tbsp||Tahini (dressing )|
In a medium pot add the quinoa and 3 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes, or until all of the water is absorbed.
Heat olive oil and sesame oil in a large pan over medium heat. Drain tofu and cut into 1.5cm cubes. Sauté tofu for roughly 10 minutes or until golden on all sides, remove from the pan and set aside.
You can enjoy the almonds and seeds raw, or you can toast them by placing the almonds, sunflower seeds and pumpkin seeds in a dry pan and toasting them on high heat until golden. They will toast really quickly so stay with the pan and give it a shake every few seconds. Set aside to cool.
Place the garlic in the food processor and pulse until minced. Add the remaining dressing ingredients and pulse until smooth.
To assemble the grain bowl, place a layer of warm quinoa at the bottom of the bowl. Then top with all the veggies, then the tofu and sprinkle on the nuts and seeds. Top it all off with some dressing and enjoy warm.