Steamed Veggie Rainbow Bowl
Steamed quinoa and vegetables with either roasted tofu or stir-fried chicken and a Sweet & Tangy Garlic Ginger Honey Sauce. Veggies steam in a colander over the quinoa while you cook the tofu or chicken so the entire meal comes together quickly. Inspired by and adapted from Tasty Buzzfeed.
Servings: 2 -3 bowls
Ingredients
Garlic Ginger Honey Sauce/ Marinade
- 3-4 cloves garlic minced (if large cloves, use less)
- 2 tablespoons fresh ginger minced
- 2 tablespoon sesame oil
- 2 tablespoon honey
- 1/2 cup gluten-free tamari I used low sodium
Quinoa and Vegetables
- 1 cup quinoa you will most likely have extra quinoa
- 3 cup water or vegetable or chicken stock (My family prefers with water but a broth will provide more flavor)
- 1 cup sliced carrots
- 1 cup snap peas
- 1 cup sliced purple cabbage
- 1 cup bell pepper sliced
- 1 cup broccoli florets
- 1 -2 avocado sliced
- scallions sliced, for garnish (optional)
- Black and white sesame seeds for garnish (optional)
Roasted Tofu
- 12 oz firm tofu rinsed, drained and wrapped in paper towels a few minutes, cut into 1 inch cubes
Stir Fry Chicken (Optional)
- 1 lb chicken cut into strips
- 2-3 tablespoons Olive oil canola oil or sesame oil.
Instructions
Garlic Ginger Honey Sauce/ Marinade
- Whisk ingredients together in a liquid measuring up or small bowl until well combined.
Roasted Tofu
- Preheat oven to 450°F, and line baking sheet non-stick foil.
- Place cubed tofu in a small bowl, add 2-3 tablespoons of dressing and toss to coat. Let sit 10 minutes. (or less if you're short on time, will still taste great).
- Place tofu with marinade in single layer on prepared baking sheet.
- Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit)
Stir Fry Chicken
- Place chicken in a small bowl and toss with 3-4 tablespoons of marinade, and let sit for 10 minutes or so.
- Heat oil in a large saucepan over medium heat. Add chicken along with its marinade and saute for about 10 minutes, flipping once so that chicken cooked through.
Quinoa and Vegetables
- Add the quinoa and water (or broth) to a medium pot and bring to a boil over high heat. Once boiling, reduce heat to low and place a strainer over the simmering quinoa.
- Add carrots, snap peas, purple cabbage, bell pepper, and broccoli to the strainer.
- Cover the strainer and pot, and cook for 20 minutes.
- Remove strainer from top of pot and set aside.
- Fluff quinoa with a fork.
Assemble
- To each bowl, add quinoa, steamed veggies, roasted tofu or stir fried chicken and 1/2 an avocado. Pour additional dressing over the bowl to taste. Garish with scallions or sesame seeds.
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