The Best Grain Thats Not A Grain

If you have never tried red Quinoa with sesame maple roasted tofu then after reading this post and gobbling down this dish your taste buds as you know them are forever changed. While eating this dish, my mom and I couldn't stop exclaiming every few seconds that we couldn't get over how good it tasted! Luck must be on your side today for I'm going to post the recipe here so you can enjoy! First, a little history on Quinoa.

Quinoa was originally grown in a region of South America. Quinoa has been estimated to have been growing since 3,000 B.C. The Incas, an Indian tribe, thought the plant was sacred (I totally agree!). They called Quinoa 'la chisiya mama' which means the mother grain. In celebration to harvest, the Incas drank 'chicha' a kind of beer made from Quinoa. Quinoa is a highly favorited nutritious grain. When you eat Quinoa your eating the seeds of the plant. Quinoa is known to be easy to digest. There are two different types of Quinoa and in this recipe we feature red Quinoa.

Technically Quinoa is not a true grain, but is used as a grain and substituted for grains because of it's cooking characteristics and is more closely related to spinach and beets. It is a complete protein and is high in fiber and magnesium and iron.

And, with no further ado (your mouth must be watering, I know mine is!) here is the recipe.

Healthy Recipe: Sesame Maple Roasted Tofu

Inspired by recipe from Eating Well

Ingredients

1 8-ounce block of tofu, cubed

1 red bell pepper

2 tsp canola oil

2 tsp toasted sesame oil

1/2 tsp sea salt

1/4 tsp freshly ground pepper

1 cup quinoa

2 cups water

1 cup shredded carrots

1 tsp fresh ginger

1 clove fresh garlic, minced

1tbsp tahini

1 tbsp reduced-sodium soy sauce

2 tsp pure maple syrup

1 tsp apple cider vinegar

1 tbsp sesame seeds

Directions

preheat oven to 450 degrees

toss tofu, red bell pepper, canola oil, sesame oil, sea salt, and pepper in a large bowl

spread on a large baking sheet and roast until the tofu is lightly golden on top and the red peppers are browning in spots; 15 to 20 min.

while the tofu and peppers are roasting, make the quinoa

put the quinoa and water in a covered pot, bring to a boil, then lower to a simmer; cook for 10 min.

then stir in carrots and cook for another 5 to 10 min. until water is absorbed and the quinoa is fluffy

add in ginger and garlic; cook another 2 min.

whisk tahini, soy sauce, maple syrup, and vinegar in small bowl until combined

remove tofu from the oven, drizzle the maple sauce

sprinkle with sesame seeds; return to oven for another 8 to 12 min.

scoop out quinoa onto a plate and top with maple sesame tofu and peppers

Enjoy! makes 3 servings