Quinoa with roasted asparagus, red pepper, mushrooms and tofu
6 servings
60 minutes
Quinoa with roasted asparagus, red pepper, mushrooms, and tofu is a vibrant dish of European cuisine that combines the textural richness of quinoa with the tender spice of roasted vegetables and the creamy softness of tofu. Quinoa, an ancient grain revered by the Incas, serves as a nutritious base here while asparagus and mushrooms add refined freshness. A dressing made from soy sauce and rice vinegar imparts a zesty depth of flavor. This dish is perfect as a light dinner on its own or as a side to other dishes. It is rich in protein, fiber, and healthy fats, making it an excellent choice for healthy eating. The finishing touch is sesame seeds that add a nutty note and crunch. Quinoa with roasted vegetables is a harmony of flavors and textures that inspires culinary discoveries.
1
In a small bowl, mix vinegar, soy sauce, 2 teaspoons of sesame oil, and red pepper flakes.
- Rice vinegar: 2 tablespoons
- Soy sauce: 2 tablespoons
- Toasted sesame oil: 1.5 tablespoon
- Red pepper flakes: pinch
2
In a small pot, bring water to a boil, add quinoa, cover with a lid, reduce heat, and cook for 10 minutes. Remove from heat and let sit for 10 minutes, then fluff with a fork.
- Water: 1.5 glass
- Quinoa: 1.5 glass
3
Heat the remaining sesame oil in a wok over medium heat. Add finely chopped onion and minced garlic and sauté for 5 minutes. Add 2 cups of sliced red bell pepper, 2 cups of thinly sliced mushrooms, chopped asparagus, salt, and diced tofu. Stir-fry for 3 minutes. Add the prepared sauce and mix well.
- Toasted sesame oil: 1.5 tablespoon
- Onion: 240 g
- Garlic: 1 clove
- Red sweet pepper: 2 pieces
- Fresh mushrooms: 400 g
- Fresh asparagus: 500 g
- Salt: 0.5 teaspoon
- Firm tofu: 350 g
4
Serve it on quinoa and sprinkle with sesame.
- Sesame seeds: 2 tablespoons
