“Bowls provide an easy and nutritious way to combine different elements, tastes and textures in a single dish.”
-Chef Alex Pasco
Mii amo’s Chef Alex Pasco recently shared one of his favorite recipes with People Magazine for their September 2016 Wellness issue. Use the recipe below to recreate Chef Alex’s culinary feature – his nourishing, and delicious Veggie Quinoa Bowl.
Veggie Quinoa Bowl
2 cups fresh orange juice
½ cup sugar
2 tbsp. coriander seeds
2 tsp. kosher salt, divided
1 cup uncooked quinoa
1 tbsp.grapeseed oil
4 oz. extra-firm tofu, drained and cubed
½ cup cauliflower florets
1 cup vegetable stock, divided
½ ripe avocado, cubed
½ cup trimmed sugar snap peas
½ cup diced zucchini
½ tsp. black pepper
- To make the orange reduction, combine juice, sugar and coriander seeds in a saucepan over medium-high heat. Bring to boil; reduce heat to low, and simmer until reduced by half,
about 1 hour. Strain through a fine wiremesh strainer into a bowl; discard solids. Stir in 1 tsp. salt. Set aside.
- Prepare quinoa according to package directions.
- Heat oil in a large skillet on mediumhigh. Add tofu, and cook, stirring often, until golden, about 5 minutes. Add cauliflower and 1/2 cup stock. Bring to a simmer, and cook, stirring occasionally, until cauliflower has softened and stock has evaporated, about 5 minutes. Add avocado, sugar snap peas, zucchini and remaining 1/2 cup stock. Bring to a simmer, and cook, stirring occasionally, until vegetables are tender and stock has evaporated, about 5 minutes. Stir in 4 tbsp. of orange reduction, remaining 1 tsp. salt and pepper. Divide quinoa among 4 bowls. Top each with vegetable mixture.