Pingala Foods Recipe

Cook grains

Rinse brown rice and quinoa under cold water. In a medium saucepan, combine rinsed rice and quinoa with 3 cups water or vegetable broth and 1 tablespoon olive oil. Bring to a boil, reduce heat to low, cover, and simmer 35–40 minutes until liquid is absorbed and grains are tender. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

Prepare chickpeas

While grains cook, heat a nonstick skillet over medium heat. Add the drained chickpeas and 1/4 teaspoon salt and sauté 4–5 minutes until slightly golden. Remove and set aside.

Pan-fry tofu

Pat tofu dry, cube into 1/2-inch pieces. In the same skillet, add 1 teaspoon olive oil if needed and place tofu cubes in a single layer. Sprinkle with 1/4 teaspoon smoked paprika and 1/8 teaspoon black pepper. Cook without stirring for 3–4 minutes to brown, then turn and brown remaining sides, about 6–8 minutes total. Remove from heat and keep warm.

Prepare vegetables: dice red bell pepper and cucumber, shred carrot, thinly slice red onion, and wash and spin dry the baby spinach. Slice the avocado just before assembly to avoid browning.

Make tahini dressing

In a small bowl whisk together 3 tablespoons tahini, 2 tablespoons lemon juice, 2 tablespoons water (add more to reach desired consistency), 1 teaspoon maple syrup, 1 teaspoon soy sauce or tamari, and 1 minced garlic clove until smooth. If too thick, add water 1 teaspoon at a time. Taste and adjust salt (use up to 1/4 teaspoon) and lemon as needed.

Combine seasonings: mix ground cumin, remaining smoked paprika, and salt and pepper together. Sprinkle this seasoning over warm cooked grains and toss gently to distribute the flavors.

Garnish and finish: divide grains between 4 bowls. Top each bowl with sautéed chickpeas, pan-fried tofu, red bell pepper, cucumber, shredded carrot, baby spinach, red onion, and sliced avocado. Drizzle tahini dressing over each bowl, sprinkle with toasted sesame seeds and chopped cilantro.