We had this for dinner last night and it was delicous! Quinoa (pronounced Keen-Wa) is a quick-cooking, highly nutritous grain full of complete protein.For the tofu marinade:
* 1/4 cup Bragg Liquid Aminos or reduced-sodium soy sauce
* 1/3 cup water
* 1 teaspoon dried basil
* 1 clove garlic, crushed
* plenty of black pepper
* 1 block extra-firm water-packed tofu, drained and blotted dry
* 1 each: green bell pepper, red bell pepper and yellow bell pepper
* handful small mushrooms, cut in half
* 1 small zucchini
* 8 bamboo skewers, soaked in water 10 min.
* 1 teaspoon olive oil
Begin by mixing all the marinade ingredients together in a shallow bowl. Cut up the tofu into cubes (1 inch square is good), then mix into the marinade so each piece gets some marinade action. Let sit in the fridge at least several hours, if not overnight.
When you're ready to make your kebabs, cut the veggies into the same size pieces as your tofu (this will ensure everything on the skewer gets cooked evenly.) Preheat the oil in a large skillet or grill pan over medium heat. Meanwhile, alternate the veggies with the tofu on the skewers to your liking. Once the pan has heated up, cook the kebabs for 7-8 minutes (until dark brown, not burnt) on one side, then turn and cook another 7-8 minutes or so. Unused tofu and veggies can be used to make stir-fry the next day!Quinoa-Wild Rice Pilaf with Pine Nuts: *
1/3 cup wild rice, rinsed
* 1 2/3 cup water
* 1/3 cup quinoa
* 1 teaspoon fresh lemon juice
* pinch dried basil
* 1 tablespoon chopped fresh parsley
* 3 tablespoons pine nuts
* Salt (or Liquid Aminos) and black pepper, to taste
Combine the wild rice and water in a medium size sauce pan. Cover, bring to a boil, then reduce the heat to low and simmer 40 minutes. Do not lift the lid during this time to peek at the rice or to stir it. After the 40 minutes, add in the quinoa and simmer 10 minutes more, until the water is absorbed and the wild rice is tender. Stir in the remaining ingredients and enjoy!