Adapted from 101 Cookbooks. This is a weird but surprisingly awesome quinoa dish, somehow all of the flavors come together really nicely.
- 2 shallots, minced
- 1 c quinoa
- 1 c corn
- 1.5 c fresh spinach
- 1 block extra firm tofu
- 1/2 c pesto (jarred is okay, but if you can use fresh)
- 1/3 c pumpkin seeds, toasted
- 1/3 c sun-dried tomatoes, chopped finely
- 1/3 c feta, crumbled
- olive oil
- Saute the shallots in olive oil until slightly browned.
- Add the quinoa and saute for about 1 minute (add a bit more oil if necessary.)
- Add 2 cups of boiling water and simmer ~15 minutes, until the quinoa is transparent but still a bit crunchy (careful: don’t overcook it!).
- Meanwhile, cut the tofu into 1/2 inch cubes and saute in a skillet with olive oil, until the cubes are slightly browned. (Remember to press the water out of the tofu as much as you can before frying it.)
- Combine the quinoa and corn, and heat through, then stir in the tofu and spinach, until the spinach is wilted.
- Remove from heat, and combine quinoa mixture with pesto, seeds, tomatoes, and feta.