Made with organic soybeans, fresh and local Ingredients

Wednesday, May 30, 2012

Go Quinoa

by Francine

photo via
Jam-packed with goodness and protein - from the tofu and the quinoa, this dish is sure to please. And you can add your creativity by customizing it differently each time you make it. (Which in itself is one of the supreme joys of cooking.) Make a large batch and store what's left in the refrigerator. Stays delicious for several days. In fact, the flavors blend and the overall experience is enhanced!
i cup quinoa, rinsed once or twice through a sieve 
2 cups chicken or vegetable broth (for the quinoa) or just plain water
about 3 or 4 cups of fresh spinach, chopped fine
a couple handfuls of parsley, chopped fine
2 to 4 cloves of garlic, minced fine (if you're like me--you'll want at least 4)
6 or so tbs of olive oil
juice of a whole lemon (or more--i.e. to taste)
i block of flavored tofu (i.e pesto, pepper, smoked, etc. )
2 or 3 Roma tomatoes
oregano (to taste)
basil (to taste)
black pepper
salsa (as hot as you like it)
onion (optional)
1 or 2 lemons

Make the quinoa (bring to a boil with 2 cups of liquid and then simmer for 20 minutes) and let it sit at room temperature. Chop the spinach and parsley together as fine as you can manage. Dice the tomatoes. If you use onion, chop it fine. Dice the tofu into small bites. 

Add all the ingredients to the quinoa and mix. Add the oil-lemon mixture and mix in. If it seems that there isn't enough to distribute generously throughout the mixture, add more oil, lemon, and garlic accordingly.

Serve with the salsa. 
In a small jar, add the oil, lemon juice, garlic, and herbs. Mix in vigorously. Dish out into pretty bowls or plates. Season with salsa to taste.

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