https://www.copymethat.com/r/sDpSz32Xq/quinoa-bowls-with-roasted-vegetables-and/
133815644
sdaIHkj
sDpSz32Xq
2024-06-01 21:34:36
Quinoa Bowls with Roasted Vegetables and Tofu
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Ingredients
- measuring cup Servings: 2 to 4
- subheading: For the quinoa:
- 1 ¼ cups water
- ¾ cup quinoa, preferably tri-color, rinsed if desired
- ⅓ cup (2 ounces) raisins, preferably golden
- 2 tablespoons apple cider vinegar
- ¼ teaspoon fine salt
- subheading: For the vegetables and tofu:
- 1 sweet potato (12 ounces), peeled and diced into ½-inch cubes
- 1 head broccoli (12 ounces), cut into bite-size florets
- 3 tablespoons olive oil
- ¼ teaspoon fine salt, plus more as needed
- 1 (7-ounce) package teriyaki-marinated extra-firm tofu, such as Nasoya’s Plantspired brand, cut into ½-inch cubes (see Note)
- 10 to 12 cherry tomatoes, halved
- 1 small bell pepper (3 ounces), preferably orange or yellow, stemmed, seeded and sliced
- subheading: For the sauce and serving:
- ⅓ cup well-stirred tahini
- ⅓ cup fresh citrus juice, preferably orange
- 1 tablespoon honey
- 1 or 2 cloves garlic, minced or finely grated
- 1 tablespoon olive oil
- ½ teaspoon ground turmeric
- Cold water, as needed
- Fine salt (optional)
- Freshly ground black pepper (optional)
- 4 sprigs fresh cilantro (optional)
Steps
Directions at washingtonpost.com
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