Bhb Grain Train Recipe

Rinse 1 cup quinoa thoroughly in a fine mesh strainer under cold water to remove bitterness. Combine rinsed quinoa and 2 cups water in a small saucepan with 1 tsp kosher salt. Bring to a boil, then reduce to a simmer, cover and cook 15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork.

While the quinoa rests, warm 1 tbsp olive oil in a skillet over medium heat. Add 1 cup cooked chickpeas and sauté 2–3 minutes just to heat through and lightly brown. Stir in 1 tbsp lemon juice and a pinch of salt. Fold chickpeas into the fluffed quinoa. Taste and adjust salt/lemon if needed. Keep warm.

Thinly slice 1/2 red onion into rings. Place in a small bowl and add 2 tbsp white wine vinegar, 0.5 tsp sugar, 1 tsp sumac and a pinch of salt. Toss and let sit at least 10 minutes (or up to 1 hour) to pickle and mellow. Reserve liquid for dressing if desired.

Prepare cucumber: halve lengthwise, scoop seeds if very watery, then slice into half-moons (about 1/4-inch). Toss cucumber slices with 1/2 tsp sea salt and 1/4 tsp pepper. Set aside chilled or at room temp.

Heat 1 tbsp extra-virgin olive oil in a medium skillet over medium-high. Add 1.5 cups cherry tomatoes and allow them to blister without stirring for 2 minutes, then shake or gently toss for another 1–2 minutes until skin darkens and they begin to soften. Remove from heat and season with a pinch of salt and a light drizzle of olive oil. Keep warm.

Press tofu thoroughly to remove excess liquid (at least 20 minutes). Slice pressed tofu into 8–10 slabs (about 1/2-inch thick). Pat dry with paper towels.

In a shallow bowl, combine 2 tsp cornstarch, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp ground coriander, 1/4 tsp black pepper and 1/2 tsp salt. Toss tofu slabs in the spice-cornstarch mixture to coat evenly, pressing gently so the coating adheres.

Heat a large nonstick or cast-iron skillet over medium-high heat and add 2 tbsp olive oil. When oil is shimmering, sear tofu slabs 3–4 minutes per side until a deep golden crust forms and spices are fragrant. Adjust heat as needed to avoid burning. Transfer seared tofu to a wire rack or paper towel-lined plate.

Grate 1/4 cup cucumber and squeeze out excess water using a towel or paper towel until mostly dry. In a small bowl combine 1/2 cup Greek (or dairy-free) yogurt, grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1 tbsp chopped fresh dill (or 1/2 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth. Taste and adjust lemon/salt. Refrigerate until ready to serve.

Divide quinoa-chickpea mixture among 3–4 bowls (serves 3–4).

Top each bowl with seared spiced tofu (2–3 slabs per serving), a handful of blistered cherry tomatoes, a portion of sliced cucumber, and a few rings of pickled sumac red onion.

Scatter 2–3 tbsp crumbled feta (or vegan feta) over each bowl, then sprinkle with 1–2 tbsp chopped fresh parsley and a small handful of microgreens.

Drizzle 2 tbsp (adjust) house tzatziki over each bowl, and finish with a light drizzle of extra virgin olive oil and a squeeze of lemon. Serve immediately while tofu and tomatoes are warm.