Dancer, Instructor, Choreographer

J Michael Winward

Quinoa Bowl

Arti is always nagging me about taking him to IHop, and I always manage to wiggle my way out of it. He is enthralled by their pancakes. I have no use for the  place. He tried again this week, and I told him I would not go. "Then make me a quinoa bowl like they make at Panera!" This took me so far off my guard, I couldn't really say no.  

Quinoa Bowl 1


Extra-firm tofu



Bread crumbs

Scallions, chopped

Mushrooms (I found a pack, pre-sliced, with shiitake, baby portabella, and button mushrooms)

Shredded carrots

1 red bell pepper, chopped

Baby spinach


Avocado oil (great for cooking at high temperatures)

Vegetable bouillon (sorry--forgot to include that in the photo)

Salt & pepper


Quinoa Bowl 2


Hard boil two eggs (that damn Martha Stewart knows how to do everything).

Sauté the bottom of the scallions in oil (reserving the green tops for garnish). When soft, add chopped mushrooms.


Quinoa Bowl 3


(This may not be the most traditional way to prepare tofu, but it reminded me of how I first learned to bread chicken as a little kid. So I figured, why not?)

Beat an egg in one dish, add flour to another, and then breadcrumbs to another.

Slice the pack of tofu into 24 equal pieces.

Dip each piece of tofu in egg, then flour, then egg, then breadcrumbs.


Quinoa Bowl 4


When that's done...


Quinoa Bowl 5


Fry eight pieces in avocado oil over medium-high heat, in a sauté pan. Make sure enough oil remains in the pan throughout the frying so that the tofu can brown without burning. When finished, place the fried tofu on paper towels to remove any excess oil.


Quinoa Bowl 6


Chop the vegetables and eggs, and prepare the quinoa.

Ladle broth into bowls, and assemble as you like.


Quinoa Bowl 7


Or, you they do at Panera.

RecipesJ Michael Winward