Quinoa offers a great complete meal option for plant-based recipes. It can absorb any flavor mixed with it and lends a slightly nutty taste to the finished product. I always like to soak the quinoa for a few hours then drain and roast for 10 minutes in a dry pan. The roasting ensures it does not get clumpy or soggy.

This version of the quinoa is made with Thai style seasonings with a green curry paste, sesame seeds, bok choy and thai basil (quite different from the Italian basil). I like eating this dish with the onion chili crunch condiment from Trader Joe's.

Use extra firm tofu or (paneer), any other tofu tends to disintegrate in the cooking process.

Mild Medium Spicy  
2 2 2 cups quinoa
1 1.5 2 tablespoons oil
1 1.5 2 tablespoons ginger-garlic paste
4 5 6 lime leaves
1 1 1 stalk lemon grass
1 1 1 cup chopped onions
5-6 5-6 5-6 chopped baby bok choy
1 1 1 16 oz. block of Extra Firm Tofu
1 - 2 1 - 2 1 - 2 teaspoons lemon or lime juice
1 - 2 1 - 2 1 - 2 teaspoons mixed sesame seeds
1/2 1 1.5 teaspoons green curry paste
2 2 2 teaspoons salt
1/4 1/2 3/4 cup chopped herbs (thai basil)


  • Soak the quinoa for a few hours and drain thoroughly.
  • Heat a flat-bottomed pan and toss the quinoa to roast for about 5-10 minutes until it becomes light brown. Once roasted, add double the amount of water, salt and bring to boil. Stir thoroughly, cover, and cook for about 15 minutes on a medium flame. Turn the heat off and keep it covered for another 15 minutes without opening the lid. Fluff with fork after 15 minutes,
  • Heat oil in a large pan and add the ginger-garlic paste. I like to add a small amount of sesame oil mixed in with any other cooking oil. Stir the paste for a minute or two and add the chopped onions and curry paste. If the curry paste is too spicy, you can leave it out and add crushed black pepper later.
  • Cook for about 10 -15 minutes until the ginger garlic paste is cooked and onions are translucent.
  • Chop the lemon grass into 1-inch-long pieces and bruise it with knife, add to the onions along with lime leaves. Stir and cook for 5-10 minutes. If lime leaves and lemon grass are difficult to procure, add lemon or lime zest and some extra lime or lemon juice.
  • Drain and chop the extra firm tofu into small cubes and add to the pot (you can always cook the chopped tofu in the air fryer for a 5-10 minutes before adding here)
  • Add the bok choy after five minutes and let it cook for about 4-5 minutes.
  • Mix everything and add the cooked quinoa and chopped thai basil.
  • Check seasonings for salt and lime/lemon juice.


Grain Vegetables Protein Herbs
Quinoa Bok choy Tofu Thai basil
Rice Peas Paneer Cilantro
Brown Rice Spinach Grilled Chicken Mint
Wild Rice Gai lan Eggs  
Millets Snow Peas    
  Snap Peas    
  • This recipe is great with any type of rice as well. Cooking the grains and cooling it completely works better.
  • Use left over takeout rice and vegetables hanging out in the crisper for a quicker meal. Tofu can be replaced with any cooked chicken or eggs or leftover protein.
  • Since there are few ingredients in this recipe, do not skimp on the fresh herbs. Add fresh cilantro or parsley at the end before serving.
  • Any greens can be used in place of bok choy, or you can use 2 cups of chopped mixed vegetables.


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