Quinoa, Bowties and Caramelized Onions with Tofu
- Yield 6 servings
Quinoa is a fascinating grain that is a staple for vegetarians because it contains a large amount of protein.
- Quinoa and Bowties:
- 1 cup quinoa, well rinsed
- 1 teaspoon pure olive oil
- Salt, to taste
- 1 pound dried bowtie noodles
- Caramelized Onions:
- 2 teaspoons olive oil
- 1 medium onion, diced
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- Glazed Tofu:
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon grainy mustard
- 1 pound firm tofu, cut into 1/2-inch thick slices
- To make Quinoa and Bowties: Bring 2 cups water to the boil in a saucepan. Add the quinoa, oil and salt. Lower heat to simmer and cook, covered, 15 to 20 minutes or until tender. Remove from heat and set aside.
- Bring a large pot of salted water to boil over high heat, add the bowtie noodles and cook 10 to 12 minutes or until al dente. Drain, rinse and set aside.
- To make Caramelized Onions: Heat olive oil in a nonstick skillet over medium heat. Add onions and cook, stirring occasionally, 3 to 5 minutes or until golden brown. Add a few drops of water if needed to prevent sticking.
- Add the cooked quinoa and bowtie noodles to pan; combine well. Add salt and pepper.
- To make tofu: Meanwhile, combine honey and mustards well. Brush onto tofu slices. Place on a broiler pan and cook 2 inches from a preheated broiler element for 4 minutes per side. Or place on a baking sheet lined with foil and bake in a 475F oven 8 to 10 minutes or until golden.
- Place a portion of the Quinoa, Bowties and Caramelized Onions on each of 6 servings plates. Top with tofu.