Quinoa Tofu Vegetable Crunch |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a different dish for quinoa than what I have seen available I have not tried making this with other grains such as cous cous, but I am sure it is possible. Ingredients:
1 cup pre-washed quinoa (i use ancient harvest) |
16 oz. vegetable stock (can use chicken stock, but then obviously this would not be vegetarian) |
2 cloves garlic- chopped |
1 small onion- chopped |
butter/oil flavored cooking spray (to saute) |
1 package firm or extra firm tofu drained and cubed |
1 bunch fresh spinach rinsed |
1/2 to 1 cup halved almond for roasting |
1 lemon (optional) |
Directions:
1. Saute the garlic and onion. When the vegetables are brown remove from heat.
2. Spread almonds on tin foil on a baking sheet and cook at 350 for 8-10 minutes or until they are brown
3. Boil Quinoa in soup stock in a 1 1/2 quart stock pot- this will take 10-15 minutes. Add the onions, garlic, fresh spinach, tofu, and almonds. Stir.
4. Remove from heat, cover and let sit ten minutes.
5. After serving you can squeeze lemon juice on the final product. . . Yummy!
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