This was our first experiment with quinoa (pronounced keen-wa) and it was a success. In fact, quinoa is now one of our staples. (It’s delicious in place of cous cous in Tofu Mojito.) We found the original recipe—of course, we couldn’t resist tweaking it a bit—in one of the random magazines my aunt gave us, but it comes from The Complete Whole Grains Cookbook.
1 tsp finely grated orange zest
1 cup freshly squeezed orange juice (from 2-4 oranges)
1 tbsp low-sodium soy sauce
1 tbsp honey
2 tsp sesame oil
¼ tsp chili sauce
1 package extra-firm tofu, drained, patted dry and cubed
1 cup quinoa
8 oz. can of water chestnuts, drained and chopped
1 red bell pepper, diced
2 cups snow peas
4 scallions (white and green parts), thinly sliced
1 tbsp olive oil
1. In a small bowl, whisk together orange juice, orange zest, soy sauce, honey, sesame oil and chili sauce. Set aside.
2. Cook quinoa according to package directions.
3. In a large skillet, heat olive oil over medium heat. Sauté scallions, red pepper and tofu for 5 to 7 minutes, or until the tofu starts to brown. Add snow peas and water chestnuts and sauté for one more minute.
4. Combine tofu, vegetables, quinoa and dressing in a large bowl. Toss.
5. Serve hot or cold.