jill requested a quinoa recipe and i have been meaning to post one for her for weeks. it took me long enough but, at last, here you go my dear.
i came up with this recipe with jill in mind. she likes chickpeas. she likes spinach. and she likes chickpeas and spinach together. she wants more tofu ideas. i have also heard that the grocery stores of lincoln, nebraska tend to lack in the exciting ingredient department. so, keeping all these things in mind, a perfectly jilly (i think) quinoa was born.
quinoa with spicy chickpeas, spinach and tofu
1 cup quinoa
2 cups water
1 can chickpeas, drained and rinsed
1 bunch spinach
1 shallot (or onion), chopped
extra firm tofu, well drained and dried
combine the quinoa and water in a pot and bring to a boil. reduce heat, cover and simmer 10-15 minutes until water is absorbed.
heat a drizzle of olive oil in a pan and add the chickpeas. season with salt, paprika, chili powder and cayenne to your liking. cook over medium-high heat until chickpeas start to get brown and cunchy on the outside.
while your chickpeas are cooking, heat a little more oil in another pot and add shallots and a pinch of salt. cook a few minutes until soft and fragrant. add spinach and cook until just wilted.
when the chickpeas are done move them into a bowl and use the same pan to cook the tofu (no need to rinse, the spices are good!). slice tofu into 1/4 - 1/2 inch slabs. cook over high heat in the pan with a little oil and a splash of soy sauce. cook a few minutes on each side until they get browned and a little crusty. remove from heat, let cool a minute then cut into bite sized pieces.
place everything in a bowl over quinoa, adjust seasoning with more salt if you want and enjoy!