The meal-in-a-bowl has become a mainstay of vegan restaurants. A successful bowl achieves a harmonious balance between a grain, a protein, vegetables and a flavourful sauce. Last week's tahini sauce adventure left me with a fierce desire to mingle all that lemon-sesame goodness with quinoa and cubes of firm tofu. So that's what I did this week. I added roasted broccoli for colour and almond slivers for some extra crunch. More

You can call me Quin-Bean and baby I'll ruleeee... More

The internet tells us that quinoa has been around as a basic food staple in parts of South America for three or four thousand years, but has only recently become popular in other parts of the world. And there are plenty of good reasons for its rise in popularity: nutritionally, quinoa is a bit of a rockstar. This recipe combines quinoa with classic Tex-Mex flavours. Technically, it's a side-dish, and you can definitely serve it as a small part of a larger meal, but I find it fills a plate well by itself and always makes a satisfying meal. Part of the reason for that satisfaction is the high protein content for sure, but the emotional comfort of the combination of beans, onions, corn, cumin and cilantro is definitely part of the draw. More