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Smoky quinoa bowl with tofu, corn and kale (v, lf, gf)

A delicious, easy meal that is vegan, low in fat and easily gluten free.

Serves 2 for lunch or a light evening meal.

Author: Bite-sized thoughts.

Original post (with pictures) here.


1/2 cup uncooked quinoa

1 cup water

1-1/2 to 2 tsp smoked paprika (or regular paprika if you don't have smoked)

1/2 tsp onion powder

1/4 tsp ground cinnamon

1/2 cup corn kernels

1 red pepper, chopped

300g pre-cooked marinated tofu pieces (I recommend tofu bacon or similar)

About 2 cups kale leaves (about 1/4 head of kale)


1. Combine the quinoa and water in a medium saucepan and heat to boiling point. Reduce heat to low and cook, covered, for 15 minutes.

2. After 15 minutes, add the paprika, onion powder, cinnamon, corn and chopped pepper to the quinoa. Cover and cook for a further 5 minutes on low heat. 

3. Add the tofu pieces and kale and cook for a further 5 minutes before serving.