|photo via queensubewell.blogspot.com|
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)
salsa (as hot as you like it)
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.