Vino

An easy and healthy Quinoa recipe that seems to have a unique blend of Italian, Asian and Indian flavors. If you do not have any of the ingredients, feel free to omit and/or substitute.
Source: savvyvegetarian.com
Prep time: 40 minutes
Serves: 4

Ingredients:

• 1 c quinoa
• 1/2 lb extra firm tofu
• 1/4 cup cashew pieces
• 1 Tbsp peeled minced fresh ginger
• 1 garlic clove, minced
• 1/4 cup chopped black olives
• 1 six inch zucchini
• 1 medium carrot
• 2 stalks celery
• 1 bay leaf
• 1/4 tsp dried rosemary leaf
• 1 tsp dried basil leaf
• 1 tsp gr coriander
• 1/2 tsp powdered fennel
• 2 – 3 Tbsp olive oil
• 1/2 tsp garlic salt
• 1 Tbsp soy sauce
• 1 3/4 cup water
• 1/2 tsp salt
• 1/4 c. minced parsley or cilantro

Quinoa Casserole Directions:

1. Soak quinoa 15 – 20 minutes, rinse, drain and set aside
2. Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside
3. Heat 1 -2 Tbsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan
4. Mince ginger and garlic
5. Chop celery in small pieces
6. Peel and chop carrots in 1/2″ dice
7. Wash, trim, and chop zucchini in 1 ” dice
8. Coarsely chop olives and set aside
9. Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes
10. Add zucchini and stir fry another five minutes
11. Stir in dry spices, herbs
12. Add the drained quinoa and stir until coated with spices
13. Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low
14. Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned
15. Stir tofu, chopped olives and parsley into the quinoa and veg
16. Heat on low for another few minutes and serve