Has it really been three weeks? I think in horror.
No, it can’t be. I would never allow that to happen.
I think back over my past meals. Ramen, barley, polenta, whole wheat pasta, risotto…
My head dizzies as I make the realization – no quinoa.
I run to the window, desperately searching the sky for flying pigs. There are none in my direct eye line. I check my pulse for signs of an erratic heartbeat; feel my forehead for a temperature – but again, nothing irregular.
Completely flummoxed, I turn back to the kitchen. I know what needs to happen.
I need to make quinoa for lunch.
A quick search of 101 Cookbooks leads me to a recipe called “Heather’s Quinoa.” I don’t know Heather, but I do know Heidi and if Heidi says a recipe is good, then that recipe will most likely end up being my next best friend.
In other words, I’ll probably end up eating it six nights in a row. And then blog about it to tell everyone else to eat it six times in a row.
While the recipe is a little fussy, requiring me to slow-roast tomatoes, prepare pesto from scratch and scrub down some kale, the end result is more than worth the effort. It’s a brilliant reunion with my favorite grain, and one that I can’t wait to repeat for dinner the following night.
Quinoa is back in the dinner rotation, baby. And it’s never tasted better.
Quinoa with roasted tomatoes, kale, tofu and pesto
Adapted from 101 Cookbooks
¼ cup quinoa, prepared according to package instructions
5 cherry tomatoes, halved
1 cup kale, chopped into thin ribbons
3 ounces extra-firm nigari tofu
1 shallot, minced
¼ cup frozen corn
1 tablespoon pinenuts, toasted
4 cubes Trader Joes’ frozen basil, defrosted
1 tablespoon lemon juice
1 tablespoon parmesan
1 teaspoon olive oil
1 tablespoon, toasted
Splash of water
Preheat oven to 350 degrees. Place halved tomatoes in oven-safe baking dish. Sprinkle with salt and then roast approximately 45 minutes or until shriveled in appearance.
Meanwhile prepare quinoa according to package instructions, and make the pesto. Combine pesto ingredients in a food processor, or use an immersion blender to blend together. Set aside.
When tomatoes are done, heat a splash of olive oil in a large skillet. Add the shallot and tofu and cook until tofu is lightly browned (approximately 4-5 minutes). Add the quinoa, corn and kale and cook together until heated through. Reduce the heat, stir in the pesto and the serve immediately. Top with the roasted tomatoes and pinenuts.