Veggie Quinoa Bowl

Ingredients

• 100 g Quinoa
• 1 bell pepper
• 2 carrots
• 0.5 Zucchini
• 200 g tofu
• 5 tbsp olive oil
• Salt
• 1 tsp miso paste
• 0.5 lemon (juice)
• 1 tsp freshly grated ginger
• 1 tsp Honey
• Pepper
• a little fresh parsley

Instructions

1. 1.

   Add quinoa with twice the amount of water to a pot and simmer for 10 minutes. Then turn off the heat and let the quinoa steam covered for another 10 minutes.

2. 2.

   Meanwhile wash, trim, and cut the vegetables and tofu into small pieces. Toss everything with 2 tbsp olive oil and a pinch of salt, then spread on a baking sheet. Roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30 minutes.

3. 3.

   In the meantime whisk miso paste, lemon juice, ginger, honey, remaining olive oil, salt, and pepper together to make the dressing.

4. 4.

   Spread quinoa and roasted vegetables on a large plate, drizzle with dressing. Wash, dry, and finely chop parsley; sprinkle over the bowl and serve immediately.