Red Quinoa and Greens with Fried Tofu Triangles

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 Yukina Savoy with Fried Tofu Triangles


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


  1. 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.
  2. 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).
  3. 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.
  4. Assemble the quinoa: drain the cooked quinoa using a fine strainer and add to the greens. Taste and season as needed.
  5. 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).
  6. Serve the tofu triangles on top of the quinoa.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

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