Quinoa Bowl (Vegan)

A Nutritious and flavorful delight.

Are you ready to embark on a culinary journey that combines lightness and taste in a single bowl? We have a very delicious recipe for those who are looking for a meal that will be good for their soul and body.

Quinoa, the star of this dish, is a versatile grain that offers a complete protein source and a rich array of vitamins and minerals. It provides a satisfying base for the bowl, creating a perfect canvas for an explosion of flavors.

With its lightness, it will not restrict your movement after a meal and will not make you heavy. You will feel very light with this recipe.

Difficulty:

Medium

Serving:

2 servings

Preparation time/ Cooking time:

5 minutes /25 minutes

Ingredients

200 g leftover cooked quinoa and black-eyed pea
100 g tofu, diced.
30 g zucchini, diced.
30 g carrot, diced.
20 g green olives, pitted.
20 ml olive oil
5 g salt
5 g pepper

Preparation

Rinse the quinoa and borlotti beans under running water.
In a pot, add 200 ml water and 5 g salt. Add the quinoa and black-eyed beans and bring to a boil. Lower the heat and simmer for 15 minutes until tender.
In a pan, heat the olive oil over medium heat. Add the diced zucchini and carrot, and sauté for 5 minutes until lightly browned.
Add the diced tofu and sauté for an additional 5 minutes until lightly browned.
Divide the cooked quinoa and borlotti beans between two bowls.
Add the sautéed zucchini, carrot, and tofu to the bowls.
Add the green olives on top of the bowls.
Drizzle the olive oil over the top of the bowls and serve.
Enjoy!