Quinoa w/ Sweet Potatoes, Turmeric, & Serranos

This Turmeric Quinoa consists of sweet potatoes, carrots, yellow onions,
serranos, fresh turmeric, garlic, tofu, tamari, and rice vinegar. The sweetness
of the potatoes and carrots, mixed with the warm hue of the turmeric makes it
almost reminiscent of barbecue sauce. Although feel free to mix and match in
other produce to make it your own!

Servings: 2 cups

Author:

Prep Time
15 minutes

Cook Time
45 minutes

Total Time
1 hour

Course:

Side Dish Salad

Cuisine:

Asian Japanese Latin American

Instructions

1 Add sweet potato, carrots, onion, serranos, turmeric, garlic, quinoa, and water
to a rice cooker.
2 Press the cook button on the rice cooker. While quinoa is not rice, it does cook
the same and oftentimes better than rice in a rice cooker. It typically takes
30-45 minutes.

Alternatively you can simmer on the stove. Add all of the ingredients to a pot,
bring uncovered to a boil, lower heat to a simmer, and cook for about 15
minutes, or until the sweet potatoes and quinoa are tender. Stir occasionally
and test often. Turn off heat, add lid, and let sit another 5-10 minutes.
3 While the quinoa is cooking, drain the water out of the tofu.
4 Wrap in paper towels to absorb the moisture.

It's important to absorb as much water out of the tofu as you can. Oil is less
dense than water, so the molecules repel one another. With cold ingredients,
this causes separation. When you're frying at high temperatures, though, this
can cause boiling hot oil to spray back at you.
5 Meanwhile, preheat oil in a cast iron skillet over medium-high heat.
6 When the skillet has preheated and the majority of the water has absorbed into
the paper towels, carefully add the tofu to the skillet. Move them around gently
with a spatula, making sure that they cook evenly. The tofu will break apart and
cook just like how you would scrambled eggs. Continue to gently move the eggs
around until golden brown. This should take about 4-6 minutes.
7 Remove from heat and wrap again in paper towels to absorb the excess oil.
8 When the quinoa is fully cooked, add tofu, rice vinegar, tamari, salt, and
pepper to taste. Fluff with a wooden spoon and serve immediately or chill.

Do not use a fork or other metal utensil to fluff! It will scratch off the
nonstick surface on the rice cooker. This will leach teflon into your food and
cause future dishes to stick to the bottom.

Quinoa w/ Sweet Potatoes, Turmeric, & Serranos

Course:

Cuisine:

🧂 Ingredients

Instructions

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