Spiced Quinoa and Cauliflower Rice Bowls
A delightful meal combining fluffy quinoa and fresh cauliflower rice, infused with aromatic spices and topped with creamy tofu and crunchy almonds.
Ingredients
Base Ingredients
- 1 tbsp olive oil A rich and fruity oil to sauté your aromatics.
- 1 large onion, chopped Sweet and slightly pungent to build the base flavor.
- 1 cup uncooked quinoa, rinsed Nutty and protein-packed, lending a fluffy texture.
- 2 cloves garlic, minced Pungent and aromatic, infusing depth into the dish.
- 1 inch fresh ginger, grated Zesty and slightly spicy, offering warmth.
Spices
- 1 tsp ground turmeric Bright and earthy, giving a golden hue.
- 1 tsp ground cumin Warm and slightly smoky to deepen flavors.
- 1 tsp ground coriander Citrusy and floral for an added kick.
- 2 cups vegetable broth (low sodium), divided A savory base to cook the grains perfectly.
- Salt and pepper to taste Essential seasonings to bring the dish together.
Main Ingredients
- 12 oz firm tofu, cut into ½ inch cubes Creamy and hearty, delivering protein to the dish.
- 2 bell peppers, chopped Sweet and crunchy, offering a burst of color.
- 1 lb cauliflower rice Light and slightly nutty, this replaces traditional rice.
Toppings
- ½ cup fresh cilantro leaves Fresh and fragrant for a bright garnish.
- ¼ cup toasted sliced almonds Crunchy and nutty, adding texture.
- 2-4 tbsp lemon juice Brightening and tangy to enhance flavors.
Instructions
Preparation
- Using the 'sauté' function on your Instant Pot, add olive oil and sauté chopped onions until soft and lightly browned, about 2-3 minutes.
- Add rinsed quinoa, minced garlic, and grated ginger to the pot. Stir for another minute or two.
- Stir in ground turmeric, ground cumin, ground coriander, and season with salt and pepper until fragrant, roughly about 30 seconds.
- Pour in 2 tablespoons of vegetable broth to deglaze, stirring and scraping the bottom of the pot.
Cooking
- Add the cubed tofu, chopped bell peppers, and remaining vegetable broth to the pot. Stir to evenly distribute.
- Seal the Instant Pot and set it to cook at high pressure for 1 minute. Allow a natural pressure release for 5 minutes before a quick release.
- Carefully open the Instant Pot and stir in cauliflower rice. Cover with the lid (do not seal) and let it sit for 5 minutes.
- Fold in toasted sliced almonds, fresh cilantro leaves, and desired lemon juice. Give it a gentle stir and taste for additional salt and pepper.
Notes
For added flavor, toast the quinoa before cooking. You can also modify spice levels and try different vegetables to keep the recipe fresh.