Tandoori Masala Quinoa Bowl Recipe

About this recipe

A vibrant and aromatic quinoa bowl packed with tandoori-spiced vegetables and tofu, offering a satisfying and protein-rich lunch perfect for your health goals.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• - Mori-Nu Silken Firm Tofu
• 1 piece Yellow Bell Pepper
• - Biona Organic Whole Cherry Tomatoes
• 380G Fage Fruits Coconut
• 100 g Wijaya Coriander Seeds 100G
• - PLJ Lemon Juice Original Sharp 500ml
• 400G Rajah Spices Natural Ground Tandoori Masala Powder
• 400 g Trs Turmeric Powder 400G
• - Mccormick Cumin Powder
• 100 G Natco Paprika Powder
• - Ktc Vegetable Oil
• 400G Whole Chickpeas In Water

Instructions

1. 1. Rinse the quinoa thoroughly under running water to remove bitterness.
2. 2. Bring 300ml of water to a boil, add quinoa and a pinch of salt, then simmer until cooked and fluffy.
3. 3. Cut the tofu into bite-sized cubes and marinate with tandoori masala, turmeric, paprika, cumin, and coconut yogurt.
4. 4. Chop the zucchini, red bell pepper, and cherry tomatoes into small pieces suitable for roasting.
5. 5. Heat vegetable oil in a skillet and pan-fry the marinated tofu until golden and crispy.
6. 6. In the same skillet, add the chopped vegetables and sauté until tender and slightly charred.
7. 7. Combine the cooked quinoa, sautéed vegetables, and tofu in a large bowl.
8. 8. Drizzle lemon juice over the mixture and sprinkle with fresh coriander leaves.
9. 9. Adjust salt to taste and mix well to evenly distribute the flavors.
10. 10. Serve warm in bowls with a garnish of extra coriander for a fresh touch.