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Heather’s Quinoa Recipe

By raquella on 15 May 2010 | Viewed 12852 times

Hi there, I have re posted this wonderful recipe from


a splash of extra-virgin olive oil
  a pinch of fine grain sea salt
  1 shallot, minced
  3 cups cooked quinoa* (or brown rice, or other grain)
  1 cup corn, fresh or frozen
  1 1/2 cups kale, spinach or other hearty green, finely chopped
  2 cups extra-firm nigari tofu, browned in a skillet a bit
  1/3 cup pesto
  1/3 cup pumpkin seeds, toasted
  1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)


If you don’t have the time or inclination to roast cherry tomatoes, substitute some chopped, moist, sun-dried tomatoes. Also, a delicious alternative to the tofu in this recipe might be paneer cheese which can stand up to the heat without losing its form. Vegans can leave out the Parmesan in the pesto and make it more of a basil-nut drizzle - still tasty, and a good fit for this recipe.
In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 - 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt - pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

This sounds absolutely fantastic!

You really can’t go wrong combining Kale and Quinoa into one recipe. I could even see adding a little heat to this recipe.

We’re huge quinoa fans and I look forward to trying this recipe.

Posted by Lina  on  14/07/11  at  01:59 AM

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