Jose has been begging for quinoa for the past few weeks. I haven’t felt very creative lately, but here’s what I came up with anyway.
2 cups water
1 cup quinoa
1 inch ginger root
2 tbsp olive oil
1 clove garlic, minced
1 yellow pepper, chopped
1 zucchini, chopped
16 oz extra firm tofu, drained, pressed and cut into cubes
1 tbsp tamari
1 tbsp lemon juice
1 tbsp tahini
1/2 tsp cumin
1/2 tsp coriander
salt and pepper (to taste)
1/4 cup pistachios, toasted
1/4 cup dried cranberries
1. Bring water to a boil. Add quinoa and ginger root. Cover and simmer for 8-12 minutes or until quinoa has absorbed all the liquid.
2. In a pan, heat olive oil over medium heat. Add garlic, pepper, zucchini and tofu. Cook for 4 minutes.
3. Stir in tamari, lemon juice and tahini. Cook for another 2-3 minutes.
4. Transfer quinoa to a large bowl. Add spices and mix well. Fold in the pistachios, dried cranberries and cooked vegetables. Serve immediately.
This was yummy ! I was glad to have leftovers for lunch the next day !
