This quinoa recipe is an odd chook of kinds, but it surely was so nicely obtained that I assumed I might share it with you. Heather, my sister was on her means over for lunch. Eager to keep away from a visit to the shop, I dedicated myself to throwing lunch collectively utilizing no matter I had available. 
Now, I not often mix tofu with Italian-style sauces, however this (and some different questionable culinary strikes) got here into play as I reached for substances from each fridge and freezer. Working towards a nutritious, considerably balanced, in-the-realm-of-healthy major course this is the place I ended up. In a sentence – a skillet of quinoa, corn, chopped lacinato kale and pan-toasted tofu tossed with a giant dollop of pesto and completed off with a number of roasted cherry tomatoes.
I’ve cooked this many occasions within the years since, and it is an awesome late-summer recipe that comes collectively shortly, particularly if you happen to hold a number of of the elements available. For instance, I wish to hold massive jars of roasted tomatoes on the prepared. Toasted pepitas are sometimes in a bowl on the counter. And sooner or later throughout any given week there may be leftover quinoa.
Heather’s Quinoa: Variations
There are infinite methods to modify this up. If I’ve paneer cheese available, I wish to swap that in for the tofu. You brown the paneer in a skillet, the identical means you’ll tofu, and it will get good and sizzly. So good.
And when you can definitely swap in a variety of grains right here – rice, millet, and so on. – I adore it with quinoa. You see it pictured right here with tri-color quinoa, however I usually make it with the white selection. Th recipe calls for 3 cups of cooked quinoa, if you happen to’re unsure how you can make it, this is a web page with my most well-liked methodology of how you can cook dinner quinoa.
Pepitas are my go to for crunch. Seconds alternative is toasted cashews (chopped only a bit).
If you wish to make this much more substantial, you may add in a pair onerous boiled eggs, sliced into quarters, across the perimeter. 
I hope you take pleasure in this one as a lot as we did. The primary time I made this was in 2008, and we nonetheless make it frequently. Particularly when it’s peak pesto season and cherry tomatoes are plentiful.
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