Monday, December 12, 2011

TEX-MEX QUINOA

Got a jar of salsa, some tofu and quinoa? Well, then you have a dish! This is a pretty simple dish, and you can adjust it to your personal spice level (which is difficult in my house because my two-year-old daughter loves spice, and my 5-year-old son is suspicious of anything spicier than BBQ sauce). This isn’t the prettiest dish, but it is tasty and filling.

Ingredients:
1 cup quinoa, rinsed
2 cups vegetable broth
1/8 tsp. chili powder
1/8 tsp. chipotle powder
¼ tsp. cumin
1 package extra firm Mori-Nu silken tofu, cut into small cubes
1 jar salsa
2 Tbs. fresh cilantro, chopped
1 tomato, chopped

Directions:

In sauce pan, add quinoa, vegetable broth chili powder, chipotle powder and cumin. Bring to boil, reduce heat and let simmer until all liquid has been absorbed (about 15 minutes). In separate frying pan, heat 2 Tbs. olive oil. Add tofu and 2 Tbs. of salsa. Cook until browned on all sides. Don’t stir too much as you don’t want the tofu to crumble. When the quinoa is cooked and the tofu is done, mix together with the remaining salsa. Heat through. Top with fresh cilantro and chopped tomatoes and serve.

No comments:

Post a Comment