Tag quinoa bowl

OMG……this dish is so fresh and full of flavor. If you are a lemongrass fan, you will fall in love with this dish. This is oil-free so super healthy for the Liver and Gallbladder!!! Served with carrot ribbons, steamed baby bok choy on quinoa, this dish is high protein and full of fiber too!!! From start to fork, you’re talking about 30 minutes tops!

INGREDIENTS:

For the Tofu and Mushrooms:

• 14 ounces of extra firm tofu, pressed and drained
• 2 tablespoons tamari or light soy sauce
• 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder and onion powder
• 2 medium sized portobello mushrooms or king oysters, stems removed and cleaned, sliced thick

Lemongrass Miso Dressing:

• 2 tablespoons White Miso, dissolved in a splash of hot water
• 2 teaspoons of minced lemongrass
• 1 teaspoon garlic powder and ground ginger
• 3 tablespoons rice vinegar
• 1 tablespoon maple syrup

Veggies For The Bowl:

• 1 cup of steamed carrot ribbons
• 1 cup of steamed baby bok choy
• 1 cup of cooked quinoa
• cilantro, green onions and black sesame seeds for garnish

INSTRUCTIONS:

• Preheat the oven to 400F. Line 2 baking sheets with parchment paper.
• Using a grater with large holes, grate the block of tofu into a large bowl.
• Add to the tofu the tamari sauce, garlic and onion powder, nutritional yeast.
• Mix well.
• Spread over the baking sheet.
• Bake for 25 to 30 minutes, tossing half way.
• For the mushrooms, place the slices on a baking sheet. Bake for 15 minutes, flipping over half way.

Make the Miso dressing:

• In a small bowl, add all ingredients (tamari, rice vinegar, lemongrass, garlic powder, maple syrup and white miso. Whisk until fully incorporated. Set aside.

Assemble the bowl:

In a large bowl or plate, add the quinoa in the centre. Then the crispy tofu to one side. The carrot ribbons and bok choy and mushrooms to the other side. Drizzle the dressing all over. Garnish with green onions, cilantro and black sesame seeds.

enJOY!!!!!