I found the base of this recipe via Cooking Light and tweaked it a little here and there to make it extra delicious. It's become a family fave! I really hope you enjoy it.
1 3/4 cups uncooked quinoa
1 package extra firm tofu, cubed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
olive oil non-stick spray
Braggs liquid aminos
3 tablespoons finely chopped shallots
2 cups water
1/3 cup dry white wine
1/2 teaspoon salt
4 tablespoons fresh lemon juice
2 tablespoons white rice vinegar, (or whatever one you prefer)
1 tsp stevia (optional)
1/4 teaspoon freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly. Transfer to a large dish when cooled.
2. Add cubed tofu to a hot skillet that has been sprayed with olive oil nonstick spray. Lightly sprinkle Bragg Liquid Aminos on to give the tofu flavor. Brown till as crisp as you like it. I like mine to be pretty firm and toasty.
3. Combine in a small bowl remaining 2 tablespoons olive oil, lemon juice, vinegar, stevia, and pepper in a large bowl; stir with a whisk.
4. Add tofu, cherries, and remaining ingredients into your bowl of cooled quinoa. Add dressing; toss gently to combine.
1 package extra firm tofu, cubed
2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
olive oil non-stick spray
Braggs liquid aminos
3 tablespoons finely chopped shallots
2 cups water
1/3 cup dry white wine
1/2 teaspoon salt
4 tablespoons fresh lemon juice
2 tablespoons white rice vinegar, (or whatever one you prefer)
1 tsp stevia (optional)
1/4 teaspoon freshly ground pepper
1/2 cup dried sweet cherries, chopped
1/2 cup dry-roasted pistachios, chopped
1/4 cup chopped fresh mint
1/4 cup chopped fresh parsley
1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly. Transfer to a large dish when cooled.
2. Add cubed tofu to a hot skillet that has been sprayed with olive oil nonstick spray. Lightly sprinkle Bragg Liquid Aminos on to give the tofu flavor. Brown till as crisp as you like it. I like mine to be pretty firm and toasty.
3. Combine in a small bowl remaining 2 tablespoons olive oil, lemon juice, vinegar, stevia, and pepper in a large bowl; stir with a whisk.
4. Add tofu, cherries, and remaining ingredients into your bowl of cooled quinoa. Add dressing; toss gently to combine.
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