Moroccan Quinoa and Tofu Recipe
When preparing quinoa, it’s really important to rinse several times in a fine-mesh sieve to remove the soapy, bitter saponins in the grains. You can also sprout quinoa for two days before cooking to increase the available nutrients.
- 1 tsp extra-virgin olive oil
- 1 brown onion, chopped
- 2 garlic cloves, crushed
- 1 red capsicum, sliced
- 200g pumpkin, peeled & diced
- 1 tbsp ground cumin
- ½ tsp cayenne pepper (optional)
- 2 tsp ground coriander
- 2 tsp sweet paprika
- ½ cup quinoa, rinsed
- 400mL veg stock or filtered water
- 300g tofu, cut into strips
- 100g frozen peas
- Celtic sea salt & freshly ground black pepper, to taste
- Coriander leaves, to serve
- Heat oil in large frying pan over medium heat.
- Add onion and garlic and cook for 2 mins or until softened. Add capsicum, pumpkin, spices, quinoa and stock or water. Bring to boil, then reduce heat to low and simmer, covered, for 15 mins.
- Add tofu and cook for a further 7 mins, until cooked through.
- Add peas, season with salt and pepper, then cook for a further 2 mins.
- Serve topped with coriander.
The secret healing power of pineapple
We all know pineapple is deliciously sweet - but did you know about its secret healing power? Read on to...
Why avocados are good for your health
Avocadoes are not only delicious but also a source of healing fats and nutrients.
Do you love avocado? Dr Karen Bridgman shares the health benefits of the fruit
Who doesn't love smashed avocado atop their toast on the weekend? Avocadoes are not only delicious but also a source...
We take a look at Cardamom, "the queen of spices" and its health benefits
Known as the “queen of spices”, the active ingredients in cardamom exhibit a variety of metabolic activities including reducing spasms...