Quinoa with a twist

I fell in love with Quinoa, the very first time I ate it. Thanks to my ex roommate for introducing me to this wonderful grain. You can read all about it here: http://en.wikipedia.org/wiki/Quinoa.

As I mentioned in one of my earlier posts, being a vegetarian I am always on a look out for protein rich food. I am glad to have come across this grain. Summer not only brings in fun times but also bunch load of fruits to relish :-). I used fresh pineapple in this recipe along with some extra firm organic tofu, spinach and onions. The actual recipe for this salad called for Kale leaves, so you could use that instead. This salad could be eaten warm or cold. When I prepared this salad, it turned out to be a little too spicy for me. So I prepared a pineapple and yogurt sauce to go along with it. Give this recipe a try and post me your comments. Ciao!

Ingredients for salad: (makes up yo 4 servings)

1 cup quinoa (cook quinoa according to the directions on the packet)

3/4 slab of extra firm tofu (cut it into bite size pieces)

1/2 red onion (chopped into medium-sized squares)

2 tbsp soya sauce

1 – 2 tbsp maple syrup

1 cup spinach/kale (finely chopped)

crushed black pepper (to taste)

salt (to taste)

2 cups  pineapple (chopped into small pieces)

2 – 3 tbsp olive oil (for sautéing)

Ingredients for salad: (makes up yo 4 servings)

1 cup whisked yogurt

1 cup finely chopped pineapple pieces

1 tbsp tahini paste (skip it if you don’t have it)

Method:

Preparation of Tofu:

  1. Add some soil in a skillet and let it warm.
  2. Once warm, add in the tofu pieces.
  3. Saute them till they are slightly golden brown.
  4. Now add soya sauce and maple syrup. Stir continuously, so that the soya sauce does not burn up.
  5. Cook for 3 – 5 minutes.
  6. Turn off  the heat and add crushed black pepper. Mix well and set aside.

Preparation of Pineapple, Onions and Spinach:

  1. Add some oil to the skillet and let it warm.
  2. Once warm, add in the onions and little salt.
  3. Once the onions have caramelized slightly, add in the pineapple.
  4. Let the pineapple caramelize.
  5. Now toss in spinach.
  6. Cook for 2 – 3 minutes and set aside.

Preparation of Sauce:

  1. In a bowl, mix yogurt and tahini.
  2. Add in the pineapple pieces and mix well.

Putting it all together:

  1. In a large mixing bowl add the quinoa and some salt.
  2. Now toss in the prepared tofu, pineapple, onions and spinach.
  3. Mix well.
  4. Serve with cold yogurt, pineapple and tahini sauce.
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