Pesto Quinoa

Sorry I have been delinquent in posting for the last few weeks - too much work and campaign stuff going on. To apologize, I have one of my favorite recipes to share with you. I first made it several summers ago from 101 cookbooks, and have loved it ever since. It is a particular standout in that not only is it delicious and healthy, but also vegan and gluten free (and highly acceptable to those who are neither).

There is some flexibility in the ingredients if you don't have or don't like them, but I find the flavors here are great as is (except for the 1/3 cup pumpkin seeds called for in the original which I have never once remembered to include).

Pesto Quinoa (Adapted from Heather's Quinoa at 101 Cookbooks)

Serves 6

Ingredients

several splashes of extra-virgin olive oil

a pinch of fine grain sea salt

1 shallot, minced

2 cups dry quinoa [you could probably use brown rice, bulgar wheat, or another grain if you want]

1 cup corn, fresh or frozen, removed from the ear (raw and cooked both work)

2 cups kale, finely chopped [you can use spinach or another green if you want]

2 blocks extra-firm nigari tofu

1/3 cup pesto

2/3 cup chopped sun-dried tomatoes

Parmesan cheese to garnish (optional)

Equipment

Knife and cutting board

Medium saucepan

Medium pot with lid

Wooden spoon or silicone spatula

LARGE pot for easy reheating, or a bowl in a pinch

Instructions

1.Rinse dry quinoa in a fine-meshed strainer or bowl. In a medium pot heat the quinoa and 4 cups water until boiling. Cover, 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.

2. Meanwhile, slice tofu into medium sized chunks and pat dry. Brown in a saucepan over medium heat with a little olive oil until golden and crispy on all sides (this is important because it keeps the tofu from crumbling when you mix it with the quinoa). Remove the tofu from heat and set aside.

3. Add a bit more olive oil and salt to the saucepan, still on medium heat, then stir in the shallot and cook for a minute or two. Add corn and kale and continue cooking until kale is wilted and corn is cooked, 2-3 minutes.

4. To the large pot, add cooked quinoa and pesto, mixing until the pesto is distributed throughout. Add the browned tofu, shallot/corn/kale mixture, and chopped sun-dried tomatoes and stir again to distribute. Serve warm, with grated parmesan if desired.