When I first started cooking with quinoa, I went on a vicious hunt for quinoa recipes. I found this one hidden away. As soon as I saw it again last week, I had two reactions. One: regret for not making it when I found it last summer. And then quickly following that was this thought: I'm glad I'm making this now, because I have extra squash and zucchini I can use in it, too!
And so began last night's dinner!
- 3 c cooked quinoa (1 1/4 c quinoa + 2.5 water)
- 1/3 c pesto
- 1 black extra firm tofu, drained, and cut into small cubes 1 T brown sugar
- 1 small red onion, minced
- 2 c 1/2 inch cubed squash and/or zucchini
- 1 1/2 c corn
- 2 c kale, finely chopped
- 1/4 c sun dried tomatoes (or, roasted tomatoes if you have the time)
- Sunflower or pumpkin seeds
-- In a skillet, brown tofu cubes in a little olive oil and sprinkle with brown sugar. Let cook and crisp, turning over every few minutes until they're slightly brown
-- Transfer to the quinoa and heat a little more olive oil in the skillet. Saute the onion, squash and/or zucchini, and corn until veggies are almost soft. Add in the chopped kale and heat until wilted.
-- Add sauteed veggies and seeds to the quinoa and gently stir together.
-- Top with the tomatoes and enjoy!