Beetroot and Lime Tofu Quinoa Curry
This beetroot and lime tofu quinoa curry is a unique combination of colors and flavors, blending Asian tastes with fresh, nutritious ingredients. The sweetness of the beetroot perfectly harmonizes with the spiciness of the curry base and the freshness of the lime. It's an ideal choice for a light but satisfying dinner that's not only delicious but also visually appealing. The dish is easy to prepare yet offers a special experience for everyday or festive occasions.
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Ingredients for this recipe
Servings: 2
150
g
Quinoa
300
ml
Water
2
Beetroots
200
g
Tofu
2
tbsp
Coconut Oil
200
ml
Coconut Milk
1
tbsp
Curry Powder
1
Lime Juice
1
pinch
Salt
10
g
Fresh Cilantro
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Preparation Steps
1
Thoroughly rinse the quinoa and cook it in 300 ml of water with a pinch of salt until tender (about 15 minutes).
2
Peel and grate the beetroots, then set aside to maintain their fresh, crisp texture for serving.
3
Cut the tofu into cubes. Heat the coconut oil in a skillet over medium heat. Fry the tofu cubes for 5-6 minutes, or until golden brown.
4
Add the curry powder to the skillet and toast with the tofu for 1 minute to release its aroma.
5
Pour in the coconut milk and lime juice, then add a pinch of salt. Simmer over low heat for 5-7 minutes.
6
To serve, place the quinoa on the bottom of the bowl, layer with the curry tofu mixture, freshly grated beetroot, and sprinkle with cilantro.
