Kitchen Adventures: Quinoa with Tofu and Basil

Or should I say basil with quinoa and tofu?  Basil is clearly the star of this dish, and the delivery of a massive amount of fresh basil from the Ward’s garden (thanks, Sarabeth!) inspired me to go this route in the first place.  This is by far the most complicated dish I’ve ever made without having to go to the store on the way home – a major accomplishment in my book, unlikely to be repeated anytime soon.

This dish is perfect for a summer night like last night – it’s refreshing, light, and doesn’t involve too much time over the stove.  And the way I portioned it, it makes six servings that will last me for lunch and dinner the rest of the week.  Less time cooking later, more time enjoying those late summer evenings!  What’s your go-to summer meal?  Here’s how mine came together (inspired by this post):

Quinoa with Tofu and Basil

  • 1 cup of uncooked quinoa
  • 1 pack of tofu (I used Trader Joe’s Extra Firm High Protein kind – better than I expected!), chopped into 1/2 inch cubes
  • 2 bell peppers (red, yellow, or orange would work), cored, seeded, and chopped
  • 4 cloves garlic, chopped
  • 1 small onion, chopped
  • 20 leaves of fresh basil, chopped
  • 1 tbsp peanut oil
  • 1 tbsp lemon juice (optional)
  1. Start by cooking the quinoa – put 1 cup of uncooked quinoa along with 2 cups of water in a pot, and heat to a boil.  After boiling, reduce heat to a simmer and cook over medium heat for 15 minutes.  If quinoa doesn’t seem soft by that point, add a cup of water and continue to simmer until water is absorbed – repeat as needed.  When soft, remove from heat and let sit for 5 minutes before fluffing with a fork.
  2. While the quinoa is cooking, heat oil over medium heat and then add tofu, stirring until lightly brown (about 5 minutes).
  3. Add onion and garlic to the pan with tofu – stir.  After about 2 minutes, add in peppers and continue cooking for 3-5 minutes.
  4. Remove from heat and add lemon juice and basil to tofu and vegetables – then mix together with quinoa.

Serve it hot or cold, with grated Parmesan on top as desired.  (1 serving = 1/6 of the total = 7 PointsPlus)

You can adapt this to whatever you have around the house – tomatoes, squash, tempeh, etc. – the same basic recipe is a great start to any veggie and quinoa stir-fry.  Enjoy!

Want more quinoa?  Check out my quinoa and cheese recipe here!

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