175 grams / 6 ounces red quinoa or white
6 tablespoons, peanut, sesame, or sunflower oil
250 grams / 8 ounces firm tofu, cubed
1 medium onion, finely chopped
2 large garlic cloves, chopped
1 medium carrot, matchstick cut
½ small cauliflower or broccoli, cut into small florets and blanched
1 medium red pepper, deseeded and sliced
1 large leek, sliced
2 sticks celery, chopped
½ small cabbage, shredded
1 tablespoons tamari or shoyu
1 teaspoon unrefined muscovado sugar
1 tablespoon fresh lemon juice
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 – 2 cms fresh ginger, grated or matchstick cut
Salt and black pepper to taste
50 grams / 1 ¾ ounces sunflower seeds, toasted
Rinse the quinoa and put in a large saucepan with double its volume of cold water. Bring to the boil and cook uncovered for 15-20 minutes (10-15 if using white).
Dry the tofu a bit by squeezing in a clean tea towel. In a large frying pan, heat 2 tablespoons of the oil and fry the tofu until golden all over. Drain on kitchen paper and set to one side.
Heat remaining oil in a wok. Sauté the onion and garlic, then add the carrots, cauliflower/broccoli and pepper. Stir fry over a medium heat for 3-4 minutes then add the leek, celery and cabbage. Stir in the tamari, sugar and lemon juice, spices, fresh ginger. Add the quinoa and continue cooking over a medium heat for a further 5 minutes stirring continuously. Season to taste with salt and pepper. Serve topped with the tofu and sunflower seeds. This is delicious with mango chutney.