As usual, I’ve been dreaming up this recipe for a long time. I wanted something whole, nutrient dense, and absolutely scrumptious. This recipe checks off all the boxes!
Recently, I came across a spice I just had to try. Garam Masala includes chilies, cumin, paprika, saffron, and sometimes additional spices. Doesn’t that sound incredible? All of these are flavors I love and make dishes an incredible blend of aromatic flavor.
I’ll cut right to the chase and share the recipe. I measure all main ingredients, but when it comes to spices, I let my spirit guide me! I ended up with extra quinoa that I’ll use for another dish (bonus!) and note below that I only used about half of what I cooked for this dish. I hope you enjoy!
Makes 6 servings:
1 c quinoa
2 c vegetable stock (I used Pacific low sodium)
1 package 365 extra firm tofu
1 can (15 Oz.) garbanzo beans
1 package cauliflower rice
1 1/2 c red bell pepper strips (I used Mezzatta in water)
2 c baby spinach, chopped
3 tsp minced garlic
1 tbs avocado oil
Garam Masala
Cumin
Cayenne pepper
Paprika
Sea salt
Rinse quinoa. Add quinoa and vegetable stock in sauce pan. Bring to a boil. Reduce to simmer. Cook for 15-20 minutes or until all liquid is absorbed. Fluff with fork. I added cumin to vegetable stock too. Warm cauliflower rice. In a separate pan, warm avocado oil. Add garlic. Add pressed, diced tofu. Add spices to taste. Let tofu brown a bit, flipping as needed. Add garbanzo beans, cooked cauliflower rice, and (half) the cooked quinoa. Mix well. Let cook, and stir often until mixed and heated through. Add additional spices to taste. Serve in bowls with side salad or whatever else suits your fancy.
Estimated nutritional value per serving:
Calories: 229
Fat: 5.3 g
Carbs: 31.7 g
Fiber: 6.9
Sugar: 7.6 g (0 added sugars)
Protein: 14.1 g
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