Coconut Quinoa Bowl

Recipe and image courtesy of Dawn Hutchins

Recipe and image courtesy of Dawn Hutchins

Ingredients

  • 1 cup quinoa, rinsed and drained
  • 1 can full fat coconut milk plus ¼ cup water
  • Dash of sea salt
  • 1 tsp. coconut oil
  • 1 package extra-firm tofu, pressed and torn into bite size pieces
  • 1 Tbsp. liquid aminos, tamari or soy sauce
  • 2 Tbsp. nutritional yeast
  • 1 tsp. garlic powder
  • 4 cups steamed broccoli

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Preparation Instructions

  1. Bring quinoa, coconut milk and water to a boil in a medium stock pot over medium high heat; reduce heat, cover and simmer for 25 minutes, remove from heat for five minutes before uncovering; sprinkle sea salt and stir.
  2. Heat 1 tsp. coconut oil in a skillet over medium-high heat; add tofu and pour liquid aminos over evenly; sprinkle nutritional yeast and garlic powder and toss to coat; reduce heat to medium and let cook until browned, 5-7 minutes; stir and brown again, 5-7 minutes.
  3. Divide quinoa and tofu over four bowls; add 1 cup steamed broccoli to each bowl. 
Dan Nehring