In The Kitchen

Guest Recipe: Chinese Veggie Quinoa Bowls

Today’s recipe comes from one of our favorite local food bloggers, Stephanie Kordan of The Sensual Foodie.  Stephanie’s philosophy is to enjoy whole food ingredients as often as possible and make them look beautiful, which you can see with her stunning photographs!  She also has fun exploring the aphrodisiac qualities in the meals she prepares. “My own passion for food is inspired by the simplicity of fresh produce, the scent of herbs and spices, the colors and textures. Food as inspiration, as an aphrodisiac.”

In addition to managing her blog, she is also working on her first cookbook and has recently become a blogger for The Huffington Post.

Please enjoy this recipe for fresh and healthy Chinese Veggie Quinoa Bowls!

For more recipes and dining reviews from Stephanie, visit her official website


Guest Recipe: Chinese Veggie Quinoa Bowls

Serves: 2

2 cups quinoa, cooked in curried vegetable broth
1/2 cup Napa cabbage, shredded
2 handfuls snow peas
3 kumquats, sliced thin in circles
2 stalks Chinese broccoli
1 inch piece of ginger root, sliced thin in silvers
1 package very firm tofu, sliced
2 cloves garlic, sliced
3 tablespoons sesame oil
3 tablespoons yuzu juice (found in most Asian supermarkets— substitute with fresh squeezes of an orange)
1 tablespoon tamari soy sauce
Curry spices

Prepare the quinoa. Cook one cup of quinoa with two cups of vegetable broth in a pot, and simmer until the quinoa splits, about 15 minutes. Add a few dashes of curry powder to season. Remove from heat, fluff and cover.
In a large pan, pour in a little sesame oil and add the garlic slices. Turn on the flame and sauté the garlic on medium heat until fragrant, about 5 minutes.
Add the tofu carefully and sauté until golden on both sides for another 5 minutes. Turn the flame to low and add the broccoli until it’s just wilted, about 2 minutes.
Add the snow peas and toss them together with the pan ingredients. Drizzle in a little tamari soy sauce, yuzu and sesame oil. Combine over low heat.
Turn off flame and add the kumquat and ginger slivers in with the garlic, tofu, broccoli and snow peas. Stir gently together to mingle the kumquat and ginger in with the other ingredients.
Fill two bowls each with the curried quinoa. Scoop the tofu and veggies from the pan and place a serving into each bowl. Season lightly with more curry spice and a little more yuzu juice if you like.
Garnish with shredded Napa cabbage, extra kumquat and ginger slivers. Serve and enjoy!

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