Lemony quinoa with tofu
Amrita Ma Devi
Lemony Quinoa with Tofu
Lemon in this recipe is sour in taste yet has a cooling post digestive effect, unlike other sour foods. A touch of lemon is always adds that water and fire element to a dish. As a sour taste increases the metabolism of the body and aid the digestive enzymes due to the fire element which is present. Sour tastes include the element of water to it which gives it a mildly tonifying effect on the GI tract, reducing spasms in the gut. Sour taste not only improves digestive fire and immunity, if taken in small amounts but will also sharpen the mind, enhancing discrimination and energizing the body and mind.
COURSE
Side Dish
INGREDIENTS
INGREDIENTS
- 1 cup Quinoa
- 2 cups boiling water
- 1 tsp miso bouillon
- 1 tsp curry powder
- 1- inch fresh ginger
- 3 cups spinach or kale
- 1 small leek sliced at an angle
- 2 tbsp sesame oil
- juice and zest of 1 lemon
- 2 tbsp mint
- 1/4 tsp Kashmir chili powder
- 1 cup flat leaf parsley chopped
- 1 tbsp apple cider vinegar
- 2 tbsp ghee
- 1 pack fermented seasoned tofu or tofu with seasoning such as rosemary basil, oregano.
- sprinkle of bee pollen optional
INSTRUCTIONS
INSTRUCTIONS
1. Cook the quinoa with the bouillon, water curry powder and grated ginger for 15mins on a medium/low flame.
2. Heat sesame oil and add the leek until soft. Add the spinach a big splash of lemon juice and lemon zest until soft.
3. Add the green on top of the quinoa. Leave on the side whilst you prepare the ghee in a frying pan and add the tofu to cook until brown and crispy.
4. Mix the dressing of the chili powder, mint, parsley and apple cider vinegar and the rest of the lemon juice and pour over quinoa and tofu. Serve and finish with sprinkle of bee pollen or green herb.
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