Bring your water to a boil in a pot. Meanwhile, put the quinoa grains in a sieve, wash them thoroughly under running water and cook them for about 15 minutes at medium heat until they have absorbed the water. Season with salt, pepper and cumin, mix well and let them cool a little, covered with a lid.
Fry the veggies
While your quinoa grains are cooking, dice the onion, chop the garlic and ginger, cut your red cabbage into thin strips, the carrot into thin slices and the broccoli into bite-sized pieces. Cut the smoked tofu into cubes about 0.5 cm thick.
Heat a pan with ½ tbsp coconut oil and add the onion, garlic, ginger and smoked tofu. Fry everything for about 5 minutes over medium heat. Season with a little salt, pepper and cumin. Put everything from the pan into a bowl and keep warm.
Now sauté the red cabbage with the carrot and broccoli together for about 5 minutes in ½ tbsp coconut oil. Season with salt, pepper, turmeric, ground ginger, cumin, ground coriander and soy sauce. Add the sesame seeds and also the first sautéed onions, tofu, etc. and let everything fry for another 5 minutes over medium heat.
Prepare the dressing
For the dressing, mix the sesame paste (tahini), the juice of half a lemon, 1 tbsp of sesame oil and some salt and pepper in a small jar well with a fork.
Finally, divide half of the quinoa grains and half of the pan contents into two bowls, pour the dressing over each (especially over the quinoa), and sprinkle some chopped cilantro on top. And as always: Enjoy to the fullest!