Tandoori Faux Chicken Quinoa Bowl (Vegan, Gluten-Free)

1 Reviews
Published May 15, 2019 ∙ Kristina Stosek

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I am super excited about this Tandoori Faux Chicken Quinoa Bowl – so much flavor is happening in this Indian-spiced vegan dish. Whether you are following a plant-based diet or need a break from meat, this dish is beyond delicious, even without meat!

Tandoori Faux Chicken Quinoa Bowl is Hearty and Wholesome

tandoori faux chicken quinoa bowl, gluten free, veganThe tandoori faux chicken

In this recipe, I used tofu for the faux chicken. To prepare the tofu, it is first marinated in the most flavourful sauce. Tofu is excellent for marinating because it absorbs the flavors like a sponge. Once the tofu is well flavored, it is baked until slightly crispy. Super simple.

The quinoa

Quinoa is also one of those foods that will absorb flavors easily. This healthy seed is simmered in a well-flavored broth and veggies, resulting in a rich and tasty dish.

Assemble

The fun part is tossing everything together and topping it with various toppings. I love to add fresh tomatoes, snap peas, cilantro, and plenty of fresh lemon juice.

This faux chicken quinoa bowl is nutritious, hearty, and super tasty. If you are not keen on quinoa, you will change your mind once you try this dish. You will love it!

I love adding quinoa to various gluten-free dishes because of its powerful health benefits. Quinoa is a gluten-free super seed high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids. It is also high in fiber, iron, potassium, calcium, magnesium, B vitamins, vitamin E, phosphorus, and various beneficial antioxidants. 

tandoori faux chicken quinoa bowl, gluten free, vegan

So why not give this vegan recipe a try, and let me know what you think. I always love to hear from you 🙂

Two of my favorite gluten-free, vegan dishes are Soba Noodles with Vegetables in Coconut Ginger Sauce and Gluten-Free Vegan Schnitzel. Why not give them a try?

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Many thanks!

Kristina xx

 

Tandoori Faux Chicken Quinoa Bowl (Vegan, Gluten-Free)

1 review
Published May 15, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
25 min
Serves:
4

Ingredients

TANDOORI FAUX CHICKEN
1/2 cup vegan yogurt (options include soy, coconut, almond, hemp, flax, or cashew) I used cashew yogurt
2 Tbsp. Vegetable oil
1 garlic clove, minced
2 tsp. grated ginger
2 Tbsp. Fresh lemon juice
1 tsp. GF Chili powder
1/2 tsp. GF ground cumin
1/2 tsp. GF garam masala
1/2 tsp. GF ground coriander
1/2 tsp. Himalayan salt
14 oz. block of GF extra firm tofu, drained, cut into 1-inch cubes
QUINOA
1 Tbsp. Coconut or extra virgin olive oil
1/2 small onion, finely chopped
2 garlic cloves, chopped
1 Tbsp. grated ginger
1 tsp. GF ground cumin
1 tsp. GF ground coriander
1 tsp. GF paprika.
1/2 tsp. GF Garam masala
1/2 tsp. GF ground turmeric
1/4 tsp. GF ground cinnamon
1 red chili pepper, deseeded and thinly sliced
1 cup quinoa
14 oz. can chickpeas, rinse and drain well
1 medium carrot, julienned or diced
1/2 cup frozen peas
1 tsp. Himalayan salt or to taste
2 cups GF Vegetable broth or water (the broth intensifies the flavour)
1/2 bunch chopped cilantro, stalks and leaves
Optional toppings; tomatoes, snap peas, cilantro and lemon wedges

Instructions

  1. For the tandoori faux chicken; using a large bowl mix all the ingredients except tofu. Add tofu and coat well with the sauce. Cover and set aside for 20 minutes at room temperature
  2. Preheat oven to 400 F and line a baking tray with foil paper
  3. Scatter the tofu on the tray and bake for 20 minutes, then broil for 2 - 3 minutes until the tofu starts to brown. Set aside
  4. While the tofu is baking prepare the quinoa; heat oil in a large saucepan over medium-low heat. Add onion and garlic, sauté until softened. About 3 - 5 minutes
  5. Add the spices and red chili pepper and cook until fragrant, about 1 minute. Add quinoa and coat with the spice mix.
  6. Add chickpeas, carrots, peas, vegetable stock and salt. Bring to boil, reduce heat to low, cover and cook until quinoa is tender about 15 minutes. Remove from the heat and allow for the quinoa to steam for another 5 minutes. Stir in cilantro and faux chicken
  7. Serve in bowls with cilantro and drizzle with fresh lemon juice. Add desired toppings if you wish

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