Another creation of mine! Quinoa is an ancient grain that is high in protein and low in calories. It has tons of nutritional benefits and is super duper healthy. It cooks like rice (2 parts liquid to 1 part grain), and can replace rice in any recipe for a fun little change. Click here to learn all about it!
Quinoa is virtually flavorless, but almost to a fault. In order for it to absorb flavor, you have to sauté it with the other ingredients in the recipe before you cook it in the broth. *if you don't have vegetable broth, use water and a low sodium bouillon cube.
This shouldn't take more than 40 minutes - probably less than that. This recipe serves four.
1 onion, chopped
6 cloves garlic (if you're a garlic lover like me), minced
1 Tbsp butter
1 tsp-ish dried thyme
1 tsp-ish dried oregano
1⁄2 cup white wine
1 cup Quinoa
2 cups vegetable broth
1 block super firm tofu
1 Tbsp fresh lemon juice
salt and pepper to taste
1. Melt butter in a large sauce pan. Add onion and cook until soft.
2. Add garlic and cook 2 minutes more.
3. Add Quinoa, thyme, oregano, salt and pepper and cook for about 4 minutes on medium-high
4. Add wine and cook until all the liquid is absorbed.
5. Pour in broth and bring to a boil. Cover and reduce to a simmer and cook for about 15 minutes - read package directions.
6. In the meantime, drain and cut the tofu into bite-sized cubes. Heat olive oil in a pan, add tofu, a little salt, and pepper until tofu is browned on all sides.
7. When Quinoa is done, it should be fluffy with a teeny tiny crunch to it. Add the tofu, and cook on low, uncovered for about 3-5 minutes (just to get some flavor into the tofu). Mix in lemon juice and serve.
I served this with Sautéed Spinach:
3 cloves garlic
1 tsp. butter
dash of lemon juice
salt, pepper to taste
1 bag of baby spinach
Cook garlic in oil. Add spinach and butter, salt and pepper. Squeeze lemon juice when cooked - don't over cook!
Your mouth and heart will thank you.