Kale is rich in K and C vitamins and calcium. Gluten free quinoa and tofu are high in protein, combined with B vitamins in mushrooms, and the meal is a healthy, filling dinner!
Serves 4-5
quinoa
A. Quinoa:
1 Tbs. (15 ml) olive oil
1 minced shallot or onion=1/4 cup (60 ml)
3/4 cups (180 ml) quinoa
1. Heat the oil in a saucepan over medium heat.
2. Sauté the shallot or onion about 4 minutes.
3. Add the quinoa, stir until you hear a popping sound, abut 3 minutes.
4. Add 1 1/2 cups (360 ml) water. Bring to boil.
5. Reduce to low heat, cover and cook for 15 minutes, until the water is absorbed.
6. Let it sit for 15 minutes. Then fluff with a folk.
B. Vegetables:
1/4 cup (60 ml) olive oil
4 cups (960 g) trimmed, mixed wild organic mushrooms
8 ounces (225 g) organic firm tofu, cut into cubes
2 tsp. (10 ml) minced ginger
brunch of organic kale
1 1/2 Tbs. (20 ml) soy sauce or liquid amino (gluten free)
1. Heat 2 Tbs. (30 ml) oil in a skillet over medium-high heat.
2. Add the mushrooms for 10 minutes.
3. Put the mushrooms on a plate.
4. Add 1 Tbs. (15 ml) oil to the skillet and cook the tofu, turning occasionally, until browned on all sides.
5. Add the tofu to the mushrooms.
6. Heat another 1 Tbs. (15 ml) oil, sauté the shallots/onions and ginger.
7. Add the kale, stir about 3 minutes.
8. Add the tofu and mushrooms, cook a few minutes.
9. Add the soy sauce/liquid amino for a minute.
C. Serve:
1. Put quinoa in bowls, top with the vegetables.
-modified The Portlandia Cookbook
