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Quinoa Bowl with Beet Curry Tofu served
Nutritious quinoa curry with beet and lime flavored tofu

Quinoa Bowl with Beet Curry Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
The contrast between raw beet and cooked curry makes this dish exciting. While the curry is warming, creamy, and soft, the freshly grated beet is earthy, crunchy, and refreshing. The acidity of the lime helps break down the hard fibers of the beet, making it easier to digest while dressing the plate in vibrant purple.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Grater (for beets)
  • Skillet
  • Saucepan

Allergen Information

⚠️ Soy
⚠️ Tree Nut (Coconut)

Instructions

1 ✓

Rinse the quinoa thoroughly and cook in salted water until the water evaporates (approx. 15 mins).

Tip: Let it rest covered so it becomes fluffy.
2 ✓

Dice the tofu and fry in coconut oil until golden brown. Sprinkle with curry powder and toast briefly.

Tip: Toasting the curry powder deepens the flavors.
3 ✓

Pour in the coconut milk, season with salt, and reduce. Add a splash of lime juice at the end.

Tip: Acid counteracts the richness of the coconut milk.
4 ✓

Peel the beets and grate them using the large holes of a box grater.

Tip: Best when fresh; don't let it sit or it will release juices.
5 ✓

Serving: Quinoa on the bottom, hot curry on top, fresh beet on the side. Sprinkle with cilantro and drizzle with remaining lime juice.

Tip: Mix before eating so the crunch of the beet blends with the creamy sauce.

Recipe FAQ

Will the beet stain my hands?
Yes, strongly. Use rubber gloves or rub your hands with lemon juice after working.

Ingredients

  • 3/4 cup Quinoa
  • 1 1/4 cups Water
  • 2 medium Raw Beets
  • 7 oz Firm Tofu
  • 2 tbsp Coconut Oil
  • 3/4 cup Coconut Milk
  • 1 tbsp Curry Powder
  • 1 whole Lime (juice)
  • 1 pinch Salt
  • 1 tbsp Fresh Cilantro