This scrumptious little number is filling and packed with protein. The leftovers kept really well and I was able to enjoy it for days after it was first made. On a more exciting note, I made a food discovery! The rice/quinoa mix made the rice not so sticky and easy to scoop with an interesting texture too!
- 1 cup uncooked quinoa
- 1 cup uncooked brown rice (I used Basmati rice)
- 2 cloves garlic
- 1 cup sliced mushrooms
- 4 scallions, minced
- 1 cup chic peas (I soaked and cooked mine the night before but feel free to used canned)
- 1/4 cup parsley, finely chopped
- 1 container organic firm tofu, crumbled
- 1-2 tbsp tabasco sauce
- 1 tsp chili powder
- 1 tsp paprika
- salt and pepper to taste
Directions: Cook quinoa and rice at a 1:2 grain:water ratio. In a separate pan, simmer garlic and scallions in a bit of water until scallions are transparent. Add in mushrooms and chic peas and simmer for 4 minutes. Add crumbled tofu and spices (except parsley) cover and keep on low heat for 5 minutes. You’ll know it’s done when the mixture starts to look juicy. Mix in parsley right before serving. Serve by placing a large scoop of the tofu mix on a large scoop of the quinoa/rice mixture. Enjoy with family and friends!
Yields 3 servings