Ingredients:
- 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)
Directions:
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.
