Ok folks, this isn’t fancy but it sure tasted yummy so I thought I would share. It is quick and easy and healthy. Not sure what to call it so I’ll skip the name for now.
2 cups tri-colored quinoa (Trader Joe’s)
4 cups low sodium chicken broth + 1 cup
2 bricks super firm tofu (Trader Joe’s), diced; Sorry I didn’t catch the amount on the package before it went in the rubbish bin! It really doesn’t matter however. You can have as much or as little as you wish.
1 pkg. mixed chopped veggies (Trader Joe’s) Ditto with the above statement. Sorry!
2 tbls minced garlic
1/4 cup olive oil
1/3 cup dry white wine
Salt and fresh ground pepper to taste
Cook quinoa according to package directions but substitute water with chicken stock.
While the quinoa is cooking, put 1/2 the olive oil in a large pot and heat on high heat. Add the diced tofu and sear for about five minutes. Add salt and pepper. Mix in the vegetables and garlic. Add the remaining olive oil and mix to coat. Cook until veggies are tender. Add wine to deglaze the pan. Next, add 1 cup chicken stock and lower heat to simmer stirring occasionally. When quinoa is cooked, add it to the tofu mix and stir until blended. Season with salt and pepper to taste.
This made enough for four people and we still had plenty left over. I plan to give it a go for lunch tomorrow as well. My husband enjoyed it with sriracha and the girls and I liked it right out of the pot.