Heather's Quinoa
- a splash of extra-virgin olive oil
- a pinch of fine grain sea salt
- 1 shallot, minced
- 3 cups cooked quinoa* (or brown rice, or other grain)
- 1 cup corn, fresh or frozen
- 1 1/2 cups kale, spinach or other hearty green, finely chopped
- 2 cups extra-firm nigari tofu, browned in a skillet a bit
- 1/3 cup pesto
- 1/3 cup pumpkin seeds, toasted
- 1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Cherry tomatoes** (or, roasted (1/4 cup)
- Corn, fresh or frozen (1 cup)
- Kale (1 1/2 cups)
- Pumpkin seeds, toasted (1/3 cup)
- Shallot (1)
- Condiments
- Pesto (1/3 cup)
- Cooking & Baking
- Olive oil, extra-virgin (1 splash)
- Sea salt, fine grain (1 pinch)
- Pasta & Grains
- Quinoa* (or brown rice, cooked (3 cups)
- Refrigerated
- Nigari tofu, extra-firm (2 cups)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published September 27, 2008 (4 years ago).
278 people saved this recipe.
