It’s always a pleasure to unpack a delicious, healthy lunch on a Monday. Today’s was leftovers from a dinner I cooked on Saturday – I enjoyed it and thought I’d share the recipe.
Red Quinoa and Greens with Fried Tofu Triangles
- 1 cup Red Quinoa
- 2 cups water
- 1/2 tsp salt
- 1 small shallot, finely diced
- 1 bunch greens, coarsely chopped (I used Yukina Savoy)
- 1 package of extra firm tofu
- 1/2 cup flour
- 1 tbsp seasoning salt (I used Texas Hot Salt), or your own mixture of salt and spices
- 4 tablespoons oil, divided
- Prepare the tofu: If you have time, remove the tofu from the package and press between two plates lined with paper towels. This is not absolutely necessary but will help dry it out.
- Cook the quinoa: bring 2 cups of water to a boil. Rinse the quinoa thoroughly in a strainer, then add to the boiling water along with the 1/2 tsp salt. Bring to a simmer, cover, and simmer for 15 minutes or until the quinoa grains have unfurled. (Not all the water may be absorbed).
- While the quinoa is cooking, prepare the greens: heat 1 tbsp oil in a large pan/skillet and sautee the shallot over medium heat until softened, but not browned. Add the greens and continue to sautee, turning the heat down to avoid burning the greens.
- Assemble the quinoa: drain the cooked quinoa using a fine strainer and add to the greens. Taste and season as needed.
- Fry the tofu: Cut the tofu into triangles. On a plate or in a shallow bowl, combine the flour and seasoned salt. In a skillet, heat 3 tbsp of oil until shimmering. Dip each piece of tofu in the flour mixture and fry, not crowding the pan too much. Flip once when lightly browned (should take 3-5 minutes per side). Remove to a plate (you can keep warm in a toaster oven if necessary).
- Serve the tofu triangles on top of the quinoa.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4