Swap ~ Vegetarian

It's the middle of July!!! Half my birthday month flew by... how did that happen? Well I will move on & enjoy the rest of this glorious summer. This post is our bi-weekly Swap from my National Cooking Board, put together by Sarah from A Taste of Home Cooking (THANK you, Sarah!) I love, love, love these swaps & the subject was Vegetarian. I always am looking for a great veggie dinner for when my sister visits & I love my veggie meals too so I was ecstatic. I got this gem from Mary Ellen... & I saw quinoa. Now, I am really not a fan of quinoa (to the extent I pronounce it Quin-Noah purposefully- it's Keen-wah.) When I saw Mary Ellen had a recipe she wanted to share I became ecstatic again. Her blog is great! That, combined with my hubby's need to eat better/lower his cholesterol... And I made it. And it was yummy. Not "I cannot wait to eat quinoa again yummy" BUT it you love or like the grain, MAKE this. It came out moist & tasty. The only thing I will interject here is that this was a hard one for the summer for me- turning on the oven (to roast the garlic) in 100 degree weather like we've had (even with a/c) was awfully hot & tough. But the outcome was delish. Thank you, Mary Ellen!
<3 Lishie (btw- I gave my Round Pasta)

This is Mary Ellen's Italian version of quinoa:

Quinoa with Roasted Garlic, Tomatoes, and Spinach from Mary Ellen's Cooking Creations

• 1/2 c quinoa, rinsed and drained (it is important to rinse quinoa to wash off any residue which can be bitter in taste)
• 1 tbsp olive oil
• 1/2 tsp red pepper flakes (optional, I like them for some kick)
• 2 tbsp dry white wine
• 1 c vegetable broth
• 1/2 bulb roasted garlic (about 6 cloves), chopped
• 1 small tomato, seeds removed and chopped
• 1/2 cup chopped fresh spinach
• 1 tbsp shallots, chopped
• 1 tbsp Parmesan cheese

Heat olive oil in a pot
Add shallots and red pepper flakes and saute for 1-2 minutes
Add quinoa and stir for 1-2 minutes
Add wine and stir until absorbed (wait until you see how the quinoa jumps around in the pot when liquid is added!!)
Add broth and bring to a boil. Turn heat to low and cover. Let simmer until broth is absorbed, about 12-15 minutes.
Once the broth has absorbed, stir in the roasted garlic, tomatoes, spinach, and cheese.
Serve immediately.

Quinoa with Tofu, Broccoli & Red Bell Pepper

Disclaimer- I had not yet tried quinoa before now. Now I have... & I was not too content with the quinoa part I have to say but the tofu & veg made me happy. I would have preferred this more with rice to tell you the truth. If you love quinoa, please make it. This was an easy vegetarian recipe that would be a great main dish (protein, grain & veg all in one) or side. This is one of those recipes made simpler for me because of my combo rice cooker/steamer. I made the quinoa & steamed the broccoli & bell pepper at the same time.

Quinoa with Tofu, Broccoli & Red Bell Pepper

• 1 cup Quinoa
• 1 cup Broccoli florets
• 1 Red Bell Pepper, chopped
• 1 Package Firm Tofu, water drained, tofu chopped
• 2 TBSp Sesame Oil
• 1 tsp. fresh Ginger, grated
• 2 TBSp Low Sodium Soy Sauce
• Green Scallion- Optional (I didn't add)
• Red Pepper Flakes Optional (I didn't add)

Cook the quinoa- 2 cups water to the 1 cup quinoa. Bring the mix to a boil then simmer covered for 15 minutes. Or make it in your rice cooker like I did!
 
Steam the broccoli & the red pepper pieces together.
 
In a non-stick saute pan, heat the Sesame Oil, being careful not to burn it. Sesame oil heats & burns fast! Add in the tofu pieces then sprinkle the grated ginger over it & splash with the soy sauce (Add red pepper flakes here). Allow the tofu to brown on both sides, mixing frequently.
 
Add the tofu, broccoli & pepper to the quinoa & mix together. Top with green scallion, if desired, & serve.

*Lishie tip- Tofu can be really tasty & filling depending on how it's made. It's great for protein.