Recipes in the world of Flavilo

Beetroot quinoa curry with tofu

Beetroot Quinoa Curry with Tofu

Beetroot quinoa curry with tofu is a unique dish that combines the sweet taste of beetroot with the neutral but nutritious base of quinoa and tofu. The coconut milk curry adds a rich flavor, while the toasted walnuts and fresh coriander bring crunch and freshness to the dish. This dish is a perfect choice for a quick and nutritious dinner or lunch.

Prep Time 15 min
Preparation 20 min
Total 35 min
370 Kcal
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Ingredients for this recipe

Servings: 2
⭕ 200 g Quinoa
⭕ 300 g Beetroot
⭕ 300 g Tofu
⭕ 400 ml Coconut Milk
⭕ 2 tsp Curry Powder
⭕ 2 cloves Garlic
⭕ 10 g Ginger
⭕ 20 ml Olive Oil
⭕ 10 g Fresh Coriander
⭕ 30 g Toasted Walnuts
⭕ 1 tsp Salt
⭕ 1 tsp Black Pepper

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    Preparation Steps

    1

    Cook the quinoa in twice the amount of water for 15 minutes, then let it cool.

    2

    Peel the beetroot, dice it into small cubes, and sauté in olive oil until softened.

    3

    Dice the tofu and pan-fry in a skillet until golden brown. Set aside.

    4

    Mince the garlic and ginger, then sauté in a pan with olive oil until fragrant.

    5

    Add the coconut milk mixed with curry powder and bring to a simmer. Cook for 5-7 minutes, allowing the sauce to thicken slightly.

    6

    Stir the cooked quinoa and sautéed beetroot into the curry sauce, allowing the flavors to meld.

    7

    When serving, place the pan-fried tofu on top of the quinoa and sprinkle with toasted walnuts and fresh coriander.