Quinoa Bowl 藜麦沙拉
A tweak to common quinoa bowl recipes with ingredients used regularly
Equipment
- 8“ sauce pan
- 10“ frying pan
- 12“ frying pan
Ingredients
- 1 cup quinoa
- 1.5 cups water
- 2 small zucchini
- 1 firm tofu
- 2 large egg
- 0.5 lbs shaved beef
- 1 tbsp soy sauce
- 3 tbsp olive oil
- sprinkle salt
- sprinkle ground pepper
Instructions
- Add 1 cup of quinoa to the sauce pan, and rinse the quinoa with cold and clean water to remove dust or other contaminations. Pour out as much water as possible
- Add 1.5 cups of cold and clean water to the pan. Place it onto the stove. Heat it to boil, and keep it at high heat for 1-2 mins. Turn heat to low, let it simmer for 12-15 mins uncovered. Stir occasionally to prevent the quinoa from sticking to the bottom
- Once the water is almost gone, turn off the heat, and put a lid on the pan. After 5-6 mins, remove the lid, and stir to loose up the quinoa. Set it aside, and let it cool down
- Cut the zucchini and tofu into 1" chunks
- Add oil to the 12" pan, heat it until hot at high heat. Add the tofu chunks, and turn heat to medium. Slowly roast the tofu until at least two sides turn golden
- Add 1/3 cup of water and 1-2 tbsp soy sauce. Simmer at low/medium heat for 3-4 mins until all the liquid has been reduced
- In the 10" pan, make scrambled egg at low heat with 1 tbsp of oil
- After putting away the scrambled egg, add 1 tbsp oil, turn heat to high. Once the pan is hot, add the zucchini chunks. Quickly stir to color the zucchini for 2-3 mins with addition of sprinkle amount of ground pepper and salt
- Get the beef, tofu, zucchini, and scrambled egg ready
- Assemble the bowl
Video
Notes
- The white quinoa could be replaced with a brown one which has a harder shell.
- The beef, tofu, zucchini, and egg could be replaced by other more common quinoa bowl ingredients
- Other seasonings, such as lemon juice, cilantro... could be added to bring in different flavors