Tofu and Chickpea Quinoa Bowl

Ingredients

• *Tofu and Chickpea:
• 3-4 tablespoons water, more as needed (may sub for a quality olive oil)
• 1/4 cup yellow onion
• 2 cloves garlic, diced finely
• 1 tablespoon fresh ginger, grated (optional)
• 1 small green chili (adjust as needed for spice preference, may leave out)
• 1 teaspoons coriander powder
• 2 teaspoons cumin powder
• 3/4 teaspoon garam masala
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon chili powder (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cup cooked chickpeas
• 1 - 14 oz block of tofu, drained and cut into cubes
• 2 medium tomatoes, blended with some chunks remaining
• 2 cups cook quinoa
• *Salad
• 2 cups cucumbers, partially peeled and diced
• 1/4 cup red onion, diced
• 3 tablespoons roughly chopped cilantro
• juice of 1 lemon
• pinch of salt - pinch of black pepper
• *Optional:
• Chutney Drizzle Sauce

Directions

1. Heat the water or olive oil in a large skillet over medium heat. Add the onions, garlic, ginger, and green chili, cook for 2-3 minutes. Add the coriander, cumin, garam masala, turmeric, chili powder, salt and pepper, chickpeas, and tofu. Give it a stir, cook for 2-3 minutes.
2. Add the tomatoes and simmer uncovered for about 20-25 minutes. During this time, prepare the other ingredients for the bowl.
3. To assemble the bowls, fill the base with quinoa, then add the tofu and chickpea mix, next add the salad. Feel free to squeeze some fresh lemon juice over the dish.
4. Optional: Drizzle on some of the fresh chutney sauce, highly recommended.

Your notes: