Quinoa bowl with tofu and fennel green pesto
When it comes to creating a wholesome, plant-based dish that’s both nutritious and tasty, and suitable for a light quick family lunch, this quinoa bowl with tofu and fennel green pesto is a perfect choice. It’s a delightful combination of textures and flavours, showcasing simple, fresh ingredients in an elegant way. Let me walk you through how I made it.
A base of steamed quinoa
For this recipe, I used white quinoa as the base. I steamed the quinoa to keep its texture light and fluffy, but if you prefer, you can cook it the traditional way by simmering it in water. Both methods work beautifully. Quinoa is a nutritional powerhouse, packed with protein, high in zink and iron, and essential amino acids, making it a great choice for a nurturing yet light meal.
Steamed vegetables from your garden
The vegetables add colour, crunch, and earthy sweetness. I finely sliced turnips and carrots and steamed them just until tender, allowing their natural flavours to shine. I also had some cauliflower leaves leftover, so I steamed those as well — they add a lovely leafy texture and are a wonderful way to use up parts of the vegetable that often go to waste.
Golden roasted tofu
To add some protein and texture, I cubed firm tofu and roasted it in olive oil. The tofu develops a beautiful golden crust, which pairs wonderfully with the soft vegetables and quinoa. You can season the tofu lightly with salt or even a pinch of paprika if you’d like to enhance its flavour.
The star of the dish: fennel green pesto
The pesto is what ties everything together. I made a fresh pesto using fennel greens and garlic greens, blended with toasted sesame seeds, olive oil, and a touch of salt. The result is a nutty, fragrant topping that complements the mild flavours of the quinoa and vegetables while adding an herbaceous brightness to the dish.
Beinging it all together
To assemble, layer the steamed quinoa as the base, followed by the tender vegetables and roasted tofu. Finally, drizzle or dollop the fennel green pesto generously over the top. This dish is best enjoyed warm, but it’s also fantastic as a cold salad-style meal.
Variations
- Switch up the grains: If you don’t have white quinoa, you can use otger quinoa types or try this recipe with bulgur or millet.
- Use seasonal vegetables: Feel free to swap in whatever vegetables you have on hand —tomatoes, zucchini (courgette), or roasted peppers would work beautifully.
- Play with the pesto: Despite its uniqueness in this dish, you can of course make your own pesto using basil, parsley, coriander (cilantro), carrot greens or other fine greens from the garden. You can also use hazelnuts instead of sesame seeds for a slightly different flavour. I still recommend to roast them.
This quinoa bowl is a perfect balance of simplicity and creativity. It’s ideal for a quick lunch, a light dinner, or even meal prep for the week. Give it a try and enjoy the symphony of flavours and textures!
Quinoa bowl with roasted tofu and fennel green sesame pesto
Ingredients
- 3/4 cup quinoa
- 1/2 block firm tofu
- 1 thick carrot
- 1 turnip
- some cauliflower or broccoli leaves
- 1/2 portion fennel green pesto (see recipe link in the notes)
- olive oil, salt
- zest of 1 lemon
Instructions
- Wash and either steam or cook the quinoa according to the package instructions.
- Cut the tofu into small cubes and roast it in a few tablespoons olive oil until brown on all sides.
- Break the cauliflower leaves into halves or quarters. Steam for ca. 20 minutes (100 ℃) or boil until al dente.
- In the meantime, prepare the pesto.
- Peel and finely slice the carrot and turnip.Steam for 6 minutes or slightly simmer in water for a few minutes.
- Place everything nicely into 2 bowls, sprinkle with lemon zest and salt, pepper if you like, and drizzle with the pesto.