Quinoa W Leeks Chard And Tofu Plus Other Fun Stuff Recipes

TEX-MEX TOFU AND QUINOA BOWL

Steps:

• Cook the quinoa as the label directs. Meanwhile, puree the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt and a few grinds of pepper in a blender. With the blender running, slowly drizzle in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons of the cilantro dressing and season with salt and pepper; set aside.
• Stir the remaining 1 tablespoon honey and the hot sauce in a small bowl. Lay out the tofu slices on a double layer of paper towels and gently press with another double layer of paper towels to dry. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Season the tofu on both sides with the cumin and salt and pepper to taste. Add the tofu to the skillet in a single layer and cook until browned and crisp, 4 to 5 minutes per side. Remove from the heat and spread the tops of the tofu slices with the honey-hot sauce mixture.
• Divide the quinoa among bowls; top with the tofu, carrots, radishes and avocado, and season with salt and pepper. Top with the remaining dressing and cilantro.

QUINOA CHARD PILAF

Steps:

• Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and saute 5 minutes, until onion is tender. Mix in quinoa, lentils, and mushrooms. Pour in the broth. Cover, and cook 20 minutes.
• Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

STIR-FRIED QUINOA WITH VEGETABLES AND TOFU

Steps:

• Place the tofu slices on paper towels. Place another paper towel on top, and prepare the remaining ingredients. Cut the tofu slices into 1/2-inch dice. Meanwhile, bring a medium pot of water to a boil, and add the broccoli. Boil one minute, and transfer at once to a bowl of ice water. Drain and dry on paper towels.
• In a small bowl or measuring cup, combine the soy sauce, fish sauce and sesame oil. Combine the garlic and ginger in another small bowl. Have all the ingredients within easy reach of your pan.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in a tablespoon of the oil by adding it to the sides of the pan and tilting the pan. Add the tofu. Reduce the heat to medium, and stir-fry one to two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for no more than 10 seconds. Add the pepper and bok choy, and stir-fry for one minute. Add the broccoli, and stir-fry for one minute.
• Swirl in the remaining oil, and add the scallions, quinoa and the soy sauce mixture. Stir-fry, scooping the ingredients up from the bottom of the wok, for about one minute until heated through and fragrant. Serve at once.

QUINOA W/ LEEKS, CHARD, AND TOFU (PLUS OTHER FUN STUFF!)

Steps:

• Cut all veggies into desired size - I like them cut into pretty small pieces.
• Add 2 cups of water to the quinoa in a separate pan. Bring to boil, cover, turn to low heat or remove from heat, and let finish cooking.
• In a separate saucepan, saute ginger and garlic until soft, then add onions until translucent. Add peppers and leeks; saute until tender. Add olive oil, white wine vinegar, and thai chili sauce along the way.
• On a separate skillet, grill asparagus until slightly tender and grill tofu until slightly brown.
• Add the asparagus and tofu to the onions, peppers, and leeks. Add any remaining olive oil, white wine vinegar, and sweet thai chili sauce. Add carrots and chard, cover and let chard wilt. Finally, stir in corn (after rinsing to reduce sodium).