Chawanmushi with Steamed Silken Tofu and Spinach

Prepare the quinoa according to package instructions, ensuring it is light and fluffy. Set aside.

In a steamer basket, gently steam the spinach until wilted and vibrant green, about 2 minutes. Drain excess liquid and chop finely.

Cube the firm tofu into 1/2-inch pieces.

In a small bowl, gently fold the cooked quinoa, steamed spinach, and tofu cubes together.

Drizzle with the olive oil to add richness and finish with a pinch of sea salt and a touch of soy sauce (optional for flavor). The dish should be warm, clean, and nourishing, highlighting the subtle textures of the grains and tofu.

Serve immediately in a warm ceramic bowl.