Confit Garlic Quinoa Bowl

Make the Confit Garlic

1. Trim the stem end from each garlic clove and peel.
2. Preheat the oven to 250°F (120°C).
3. Place the garlic cloves in an 8×8 inch baking dish or loaf pan. Pour in the olive oil and add the salt and peppercorns. If using thyme and rosemary, submerge the sprigs beneath the oil.
4. Bake uncovered for 2 hours or until the garlic is lightly golden and very tender.
5. Allow the garlic to cool completely. Store the garlic and oil together in an airtight container in the refrigerator.

Cook the Quinoa

1. Rinse the quinoa under cold running water.
2. Combine the quinoa with 1½ cups water and a pinch of salt in a small saucepan.
3. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 15 minutes, or until the water has been absorbed.
4. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

Prepare the Vegetables

• Slice the mushrooms
• Dice the onion
• Cut the broccoli into bite-sized florets
• Halve the cherry tomatoes
• Shred the carrot
• Roughly chop the walnuts
• Cut the smoked tofu into 1-inch cubes

Cook the Vegetables and Tofu

1. Heat a drizzle of olive oil in a large skillet over medium-high heat.
2. Stir-fry the broccoli, carrot, and smoked tofu with a pinch of salt until the broccoli is tender-crisp and the tofu is lightly browned. Remove from the pan.
3. Add a little more oil, then cook the onion until softened. Stir in the sugar and 1 tbsp soy sauce and cook until lightly caramelized.
4. Cook the mushrooms until they release their moisture and begin to brown. Add the remaining 1 tbsp soy sauce, the jeow bong, and the rice vinegar. Cook for another 1–2 minutes until the sauce coats the mushrooms.

Toast the Walnuts

1. Heat a small amount of olive oil in a skillet over medium heat. Add the walnuts and toast for 3–5 minutes, stirring frequently, until fragrant and lightly golden.

Assemble Bowl

1. Combine the cooked quinoa, vegetables, tofu, mushrooms, onions, and cherry tomatoes in a large bowl. Toss gently to combine and season with salt and pepper to taste.
2. Top each serving with the toasted walnuts and a few confit garlic cloves. Drizzle with a little of the reserved garlic oil, if desired.