Quinoa Coconut Curry with Tofu and Raisins
Serves 3- 4
Cook Time: 25 minutes
INGREDIENTS
Tofu
1 block of extra firm tofu cut into cubes
1 tablespoon of olive oil
1/4 teaspoon of ground tumeric
1/4 teaspoon of ground cumin
Quinoa Coconut Curry
2 teaspoons melted coconut oil or olive oil
1 medium yellow onion, chopped
1 teaspoon ground ginger
1 teaspoon ground turmeric
1⁄2 teaspoon curry powder
1⁄2 teaspoon ground cardamom
1 can (14 ounces) light or full fat coconut milk
1⁄2 cup water
1 cup quinoa
1⁄2 cup raisins
1 teaspoon sea salt
1 tablespoon apple cider vinegar
4 cups spinach
Serve with any roasted veggies seasoned with olive oil, salt, and cayenne pepper (I prefer to serve with cauliflower and zucchini)
DIRECTIONS
- Roast the veggies: Preheat oven to 425 degrees Fahrenheit. Toss the cauliflower florets and zucchini with oil, cayenne pepper and a light sprinkle of sea salt. Roast for 25 to 30 minutes on the middle rack, turning halfway, until the veggies are tender and golden on the edges.
- Cook the tofu: In a skillet, warm the olive oil over medium heat. Add the turmeric and cumin powder and mix in to the oil. Add the tofu cubes and let cook until sides turn golden brown. Stir regularly to let all sides cook evenly. Once cooked, put in a bowl and set aside until the end.
- Cook the quinoa: In a large pot with a lid, warm the oil over medium heat. Add the onion and cook until translucent, stirring often, about 5 minutes. Add the ginger, turmeric, curry powder and cardamom and stir until fragrant, about 30 seconds. Pour in the coconut milk, water, rinsed quinoa and raisins. Bring the mixture to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes, then remove the pot from heat and let it rest for 5 minutes.
- Fluff the quinoa with a fork. Stir in the salt, vinegar and spinach.
- Transfer the quinoa to a serving bowl and top with roasted veggies and tofu.