Quinoa with tofu and spinach
- Number of Servings: 6
Ingredients
a splash of extra-virgin olive oila pinch of fine grain sea salt1 shallot, minced3 cups cooked quinoa* (or brown rice, or other grain)1 cup corn, fresh or frozen1 1/2 cups kale, spinach or other hearty green, finely chopped2 cups extra-firm nigari tofu, browned in a skillet a bit1/3 cup pesto1/3 cup pumpkin seeds, toasted1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
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. 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. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user TRACI7092.
Serves 4 - 6.
Number of Servings: 6
Recipe submitted by SparkPeople user TRACI7092.
Nutritional Info Amount Per Serving
- Calories: 312.4
- Total Fat: 11.7 g
- Cholesterol: 0.3 mg
- Sodium: 34.3 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 5.7 g
- Protein: 11.7 g
Member Reviews