Cook quinua

First, rinse the quinoa thoroughly under cool water. Drain well. Heat 1 tbsp of olive oil in a small saucepan over medium-high heat and add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.

Add water and bring it to a boil. Lower the heat and cook, covered, for 15 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.

Transfer the quinoa into a bowl and add vinegar, rice syrup and salt to taste. Mix gently to combine and allow to cool completely.

Crispy tofu

Squeeze out as much water as possible from the tofu. Place on a clean dish cloth or between paper towels and gently press to soak up some of the moisture. Dice the tofu into ½ inch cubes.

In a medium bowl combine the soy sauce, sambal, sesame oil, garlic, ginger and sweet onions. Toss in the tofu and let rest in for 15 minutes.

Pour a bit of sesame oil into a frying pan over medium-high heat. When hot, add the tofu cubes, cook for about 5-8 minutes until crispy on all sides.

Assemble

When the quinoa has cooled down a little, divide it between 2 bowls, then add avocado cubes, radish slices, cucumber slices, edamame beans, crispy tofu and top it with sesame sedes and fresh cilantro. Drizzle with lime juice and more sriracha sauce if you want. ¡Enjoy!

1 tbsp = tablespoon

1 tsp = teaspoon