This Quinoa dish is healthy, delicious and gluten-free! It’s also very satisfying and makes a nutritious change from rice or pasta!
What Is Quinoa?
Cultivated in the Andes for over 5,000 years, quinoa it’s not a grain but a seed, though it is used in all the same ways as other whole grains. It has a pleasant nutty taste and superfood qualities. High in iron, magnesium, and fiber, quinoa is not only one of our healthiest pantry staples, but also one that’s incredibly easy and quick to cook.
150 g quinoa
170 g green olives (pitted)
100 g sun dried tomatoes, chopped
2 small shallots
150 g tofu
fresh herbs (oregano, basil…)
salt – pepper to taste
Place the quinoa in a strainer and rinse several times with cold water. Place in a medium saucepan with 300 ml of water and salt to taste. Bring to a boil, cover and simmer 15 minutes, until the grains display a thread-like spiral and the water is absorbed. Remove the pot from heat and let stand for 10 more minutes, covered and undisturbed. Set aside.
Slice your (previously dried) tofu into small cubes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chopped shallot, and cook until golden, 4 to 5 minutes. Add the tofu. Reduce the heat to medium, and cook 3/4 minutes until it begins to brown. Add the chopped tomatoes, herbs and olives and cook for 3/4 more minutes. Add quinoa and cook until heated through, mixing well. Add pepper to taste.
NB: Sun dried tomatoes are usually very salty, I just add a bit of salt when cooking the quinoa. But you can add more if you prefer, or use soy sauce…