quinoa bowl (Heather’s quinoa)

quinoa bowl (Heather’s quinoa)

This year I’m hoping to lose 10 pounds and also not gain any weight post-marriage. Calorie counting has started and measuring out portions is a must now. The first time I made this, I ate 3 portions of it. It was so good, very good, extremely good. So much for cooking healthy…

Now I measure out servings of this stuff when I make it to prevent myself from over-eating. This recipe was taken from 101 Cookbooks. It’s relatively simple but requires some prep – pan-frying the tofu and roasting the tomatoes. I didn’t roast any tomatoes but just added some sun-dried ones I had in a jar. The flavours are brought together with pesto and the nuts add a nice texture to it all.

UPDATE: Photo was updated 1/22/14.

Heather’s Quinoa

Serves 4-6

(taken from here)

Ingredients:

  • 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 (I used sliced almonds)
  • 1/4 cup roasted cherry tomatoes (or chopped sun-dried tomatoes)

Method:

  1. In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two.
  2. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through.
  3. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout.
  4. Turn everything out onto a platter and top with the cherry tomatoes.
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