Ingredients

For the Quinoa:

• 1 cup (170g) quinoa
• 1 cup (250ml) dairy-free milk or water
• ½ medium carrot, grated
• 2 tbsp chopped chives or spring onion (optional)

For the Dairy-Free Sour Cream:

• 12 oz (350g) firm silken tofu
• 1 tbsp nutritional yeast
• 1 garlic clove
• ⅓ cup (80ml) dairy-free milk
• 1 tbsp lemon juice
• Salt, to taste

Steps to Make Creamy Quinoa with Dairy-Free Sour Cream

Step 1: Prepare the Quinoa

1. Rinse the Quinoa: Place the quinoa in a fine-mesh strainer and rinse it under cold water for about 1 minute. This removes any bitterness caused by the natural coating of saponin.
2. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and 1 cup of dairy-free milk or water. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed. Remove from heat and let it sit covered for another 5 minutes. Fluff with a fork.
3. Add Fresh Ingredients: Stir in the grated carrot and chopped chives (if using) to the warm quinoa. Set aside.

Step 2: Make the Dairy-Free Sour Cream

4. Blend the Ingredients: In a blender or food processor, combine the silken tofu, nutritional yeast, garlic clove, dairy-free milk, lemon juice, and a pinch of salt. Blend until smooth and creamy.
5. Taste and Adjust Seasoning: Taste the sour cream and adjust the salt or lemon juice as needed. If you prefer a thinner consistency, add a little more dairy-free milk, one tablespoon at a time.

Step 3: Combine and Serve

6. Mix the Quinoa and Cream: Pour the dairy-free sour cream over the quinoa mixture and gently fold to combine. Ensure all the quinoa is evenly coated with the creamy sauce.
7. Serve: Transfer the creamy quinoa to a serving dish. Garnish with extra chives or fresh herbs for a pop of color and flavor. Serve warm or at room temperature.

Prep Time, Cooking Time, and Total Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Servings and Nutritional Information

• Servings: 4
• Calories per Serving: Approximately 230 kcal
• Protein: 12g
• Carbohydrates: 22g
• Fat: 8g
• Fiber: 3g

Why This Recipe is Timeless

The appeal of Creamy Quinoa with Dairy-Free Sour Cream lies in its ability to adapt to the evolving needs of modern diets while still delivering a satisfying and flavorful dish. Quinoa, known as the “gold of the Incas,” has been a staple in South American cuisine for centuries. Its nutritional benefits, including being a complete protein, make it a popular choice in contemporary cooking. Pairing quinoa with a dairy-free sour cream made from silken tofu highlights the growing trend toward plant-based eating, which prioritizes both health and sustainability.

This recipe is timeless because of its versatility and universal appeal. It can be enjoyed as a light main course, a hearty side dish, or even as meal prep for busy weekdays. The simple, natural ingredients ensure that this dish remains accessible and wholesome, while the addition of herbs and spices allows for endless customization. Whether you’re feeding a crowd or cooking for yourself, this recipe is a reminder that healthy eating can be indulgent, satisfying, and easy to prepare.

Nutrition Facts (Per Serving)

• Calories: 230 kcal
• Protein: 12g
• Carbohydrates: 22g
• Fat: 8g
• Fiber: 3g

FAQs

1. Can I use other grains instead of quinoa?

Yes! You can substitute quinoa with couscous, bulgur, or even rice. Adjust the cooking times and liquid ratios accordingly.

2. How long does the dairy-free sour cream last?

The sour cream can be stored in an airtight container in the refrigerator for up to 4-5 days.

3. Can I use other vegetables?

Absolutely. Feel free to add cooked peas, sautéed spinach, or roasted bell peppers for extra flavor and nutrients.

4. Is there an alternative to silken tofu?

If you can’t find silken tofu, you can use cashews (soaked and blended) or plain coconut yogurt for a different texture and taste.

Tips for Perfect Results

1. Rinse the Quinoa: Always rinse quinoa thoroughly to remove its natural bitterness.
2. Season as You Go: Taste and adjust the seasoning at every stage for a balanced flavor.
3. Customize the Herbs: Experiment with fresh herbs like parsley, cilantro, or dill for variety.
4. Double the Sauce: Make extra dairy-free sour cream to use as a dip or salad dressing.

Storage Tips

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: While the quinoa can be frozen, the texture of the sour cream may change slightly. If freezing, store the quinoa and sour cream separately and combine them after reheating.

Conclusion

Creamy Quinoa with Dairy-Free Sour Cream is more than just a dish—it’s a celebration of healthy, flavorful, and versatile cooking. This recipe captures the essence of plant-based dining, offering a nutritious and delicious meal that satisfies the palate and nourishes the body. Its combination of fluffy quinoa, creamy tofu-based sour cream, and vibrant vegetables makes it a go-to recipe for any occasion, from a quick weekday lunch to a show-stopping side dish at a dinner party.

The timelessness of this recipe lies in its simplicity and adaptability. Whether you’re new to plant-based cooking or a seasoned vegan, this dish is sure to impress with its bold flavors and satisfying textures. It’s a reminder that wholesome food doesn’t have to be complicated—it just needs the right balance of fresh, quality ingredients.

So, gather your ingredients, roll up your sleeves, and enjoy the process of creating this delightful, dairy-free dish. With every bite, you’ll be reminded that healthy eating can be just as indulgent and satisfying as any traditional comfort food. Make it once, and it’s bound to become a staple in your kitchen!