Smoky quinoa bowl with tofu, corn and kale

I seem to be going through a paprika and corn phase at the moment. The flavours featured in my sweet potato cakes of a few weeks ago, and in this dish they round out quinoa, tofu, kale and pepper to provide an easy bowl-based meal.

This recipe is fairly simple but I liked the result so much that I ate it for both lunch and dinner yesterday. I'm now wishing I'd made a larger batch, and suspect I'll be repeating the combination soon! It would be easy to swap legumes for the tofu if you prefer that, or to make the bowl with rice instead of quinoa if you aren't a quinoa fan.

This meal + national trust property
browsing = heaven

I made this to provide two bowl-sized, lunchtime serves. You may want to increase quantities if you're making this for an evening meal, or, of course, if you want to serve more than two people.

Smoky quinoa bowl with tofu, corn and kale

A delicious, easy meal that is vegan, low in fat and easily gluten free

Serves 2 for lunch or a light evening meal

Author: Bite-sized thoughts

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Ingredients

1/2 cup uncooked quinoa

1 cup water

1-1/2 to 2 tsp smoked paprika (or regular paprika if you don't have smoked)

1/2 tsp onion powder

1/4 tsp ground cinnamon

1/2 cup corn kernels

1 red pepper, chopped

300g pre-cooked marinated tofu pieces (I recommend tofu bacon or similar)

About 2 cups kale leaves (about 1/4 head of kale)

Method

Combine the quinoa and water in a medium saucepan and heat to boiling point. Reduce heat to low and cook, covered, for 15 minutes.

After 15 minutes, add the paprika, onion powder, cinnamon, corn and chopped pepper to the quinoa. Cover and cook for a further 5 minutes on low heat. 

Add the tofu pieces and kale and cook for a further 5 minutes before serving.

What flavours or ingredients are you enjoying at the moment?

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