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This recipe was so good the kids asked for it two days in a row!   

Lemony quinoa with tofu



  • 1 cup Quinoa

  • 2 cups boiling water

  • 1tsp miso bouillon

  • 1 tsp curry powder

  •  1-inch fresh ginger

  • 3 cups spinach or kale

  • 1 small leek, sliced at an angle

  • 2 tbsp sesame oil

  • juice and zest of 1 lemon 

  • 2 tbsp mint

  • 1/4 tsp Kashmir chili powder 

  • 1 cup flat leaf parsley, chopped

  • 1 tbsp apple cider vinegar

  • 2 tbsp ghee

  • 1 pack fermented seasoned tofu or tofu with seasoning such as rosemary, basil, oregano.

  • sprinkle of bee pollen (optional)


  1. Cook the quinoa with the bouillon, water curry powder and grated ginger for 15mins on a medium/low flame.

  2. Heat sesame oil and add the leek until soft.  Add the spinach a big splash of lemon juice and lemon zest until soft.

  3. Add the green on top of the quinoa. Leave on the side whilst you prepare the ghee in a frying pan and add the tofu to cook until brown and crispy.

  4. Mix the dressing of the chili powder, mint, parsley and apple cider vinegar and the rest of the lemon juice and pour over quinoa and tofu.  Serve and finish with sprinkle of bee pollen or green herb.

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