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!

Ingredients:

  • 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

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