Flower Sprouts With Tofu, Ginger And Chili Quinoa

Operating out of the way to take pleasure in quinoa? Time to spice it up just a little with this Asian-inspired tofu, ginger and chili quinoa!


  • 4 cups quinoa
  • 3 inches recent ginger
  • 1 lemon
  • 4 gloves garlic
  • 250g flower sprouts
  • 100g Brussel sprouts
  • ½ cup sesame seeds
  • 200g tofu (plain or naturally smoked)
  • 1 giant candy pink pepper
  • 2 handfuls chestnut mushrooms
  • 1 giant pink chilli
  • 3 tbsp tamari
  • 1 handful cashew nuts
  • 3 tbsp olive oil



  1. I like to softly toast the substances and quinoa earlier than I add water – the ensuing flavour is rather more refined. The grain soaks up the spices and you may actually style the mixed substances all through. Gently warmth ½ of the garlic, chilli and ginger items in olive oil for 1-2 minutes. Rinse the quinoa properly in a sieve after which add to the oil and spices, stirring for one more 1-2 minutes.
  2. Add 4 cups of quinoa and 4 cups of water to the combo. If you happen to discover it is absorbing an excessive amount of water then simply maintain including a really small quantity. Nevertheless NO stirring till the top – it’ll keep beautiful and fluffy that manner.
  3. Carry to the boil after which simmer for about quarter-hour with the pan lid on – you possibly can check the Quinoa to verify it’s not too onerous. As soon as it is cooked maintain coated to steam for round one other 10 minutes. Then it is able to stir and fluff with a fork. It must be good – at this level squeeze in ½ of your recent lemon.


  1. Slice the mushrooms, tofu and pink pepper.
  2. Halve the Brussel Sprouts.
  3. Add the remaining chopped ginger, garlic and chilli to a big pan with olive oil.
  4. Add the flower sprouts, mushrooms and candy pink pepper, flipping and tossing the combination. Add just a little water if it begins to stay.
  5. After a few minutes add the tamari, tofu and sesame seeds.
  6. Stir gently for roughly 5 minutes. The flower sprouts (relying on the dimensions ought to have a slight crunch.
  7. In a separate pan add halved Brussel Sprouts and cook dinner for a similar time with the cashew nuts, ½ lemon and a tablespoon of olive oil (once more including just a little water if this begins to stay)
  8. Lastly, tip the fluffy quinoa into the vegetable pan. Stir properly, ensuring to mix all the gorgeous flavours
  9. Press and compress quinoa combination right into a small container – rigorously flip onto your plate and place the pan fried cashews and Brussel Sprouts across the edge.
  10. Water can simply be used to cook dinner this recipe when you favor to omit the olive oil utterly.

The result’s a candy envelope of tasty quinoa, trapped inside the fragile leaves of the Flower Sprouts.

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