The scenario: You both come home late from work and you're both tired. Dinner needs to be on the table ASAP. What do you do?

This dinner was originally created out of a coincidence of ingredients that we just happened to have on hand in the house on just such a night. Some good friends had recently introduced us to the tasty and convenient Seeds of Change grain packets and they were sitting in the pantry. We had noticed and purchased this package of Hodo Moroccan-flavored tofu at the supermarket and it was in the fridge. We ALWAYS have a jar of Costco pesto in the fridge (plus more in the freezer). We were in the exact position described above one night so I began to assess what we had on hand that could be transformed into a dinner. Things were starting to come together. 

Some weeknight years ago, I tossed together these disparate ingredients for a quick weeknight meal. We loved it enough that it has been part of the rotation of the sometimes-needed quick, weeknight meals. Nothing glamorous here; but it's a tummy- filling, healthy, high-fiber recipe for those late weeknight meals. A meal for the two of you--not fancy dinner party fare.

The key to this meal's satisfaction is the "toothiness" of the slightly crispy grains (similar to the crispy crust on paella called socarrat). At the end, you let the mix sit unstirred in the skillet over the heat and allow the bottom to get just a bit crispy. You can let it sit longer if you want more crispiness.

There are just a few key ingredients:

Hodo Moroccan Tofu Cubes
We bought one time a year or two ago just try them out. We enjoyed them enough to get more every once in awhile. At this time, I don't see it on Amazon (though they do carry other Hodo products). We get it at our local Safeway. 

Seeds of Change Quinoa and Brown Rice mix

We bought these at the recommendation of some friends. I've purchased these at my local Costco and I've ordered them through Amazon if you want a twelve pack. Single envelopes are also available at Safeway. Look for them at your local supermarket.

Once you have those two ingredients (or maybe your own facsimile) you can keep those in the fridge and pantry. 

Crispy Moroccan Tofu with Grains and Greens

Ingredients:

• 1 package (8 oz.) Hodo Moroccan Tofu Cubes
• 1 package (8.5 oz.) Seeds of Change Quinoa and Brown Rice Mix
• 3 - 4 cups arugula (other greens could also work)
• 2 Tbsp. Basil pesto
• Olive oil
• Black pepper
• Red chili flakes (optional)

Directions:

1. Massage the unopened packages of tofu and quinoa/rice to break up the contents. 
2. Heat a 12" skillet with a good drizzle of olive oil over medium high heat.
3. Add the package of tofu breaking up the large chunks with a spatula. Stir only occasionally for about 5 minutes or until tofu gets some browning.
   
   
   
4. Add the Seeds of Change envelope and stir to mix.
   
   
   
5. Drizzle with more olive oil (about 2 Tbsp.) to moisten the grains and stir to mix.
6. Add the greens and stir until wilted.
   
   
   
7. Add the pesto, black pepper, and red pepper flakes (optional).
8. Stir to mix and let the mixture sit for 3-4 mins. on medium heat to get some crispiness on the bottom.
   
   
   
9. Serve immediately on bowls or plates. 

One skillet clean up. You just might have some leftovers for lunch the next day!

 We were first introduced to quinoa while on a hiking trip in Peru back in 2002. Our guide would pack all of the ingredients and when we stopped for lunch, he'd throw all of the ingredients into a bowl and prepare the hiking group with a salad similar to this one. It was a nice, light lunch salad that we'd enjoy along with some cheese and bread and other local snack foods. Quinoa was available in the US, but it was still relatively new at the time. 

This salad is pretty easy to make but it will still be a crowd pleaser. It's light and healthy yet the quinoa and roasted garbanzo beans give it some satisfying toothiness. It's a good dish to bring to a pot luck. Also perfect for a picnic or concert food. It's a ready-made side salad for weeknight meals. You can also use it as a base for your main protein (I think this would make a nice base for cooked fish or shrimp). You could also make this on a Sunday and then you've got your work week lunch pretty much done. 

Most of the quinoa you find in the store is plain light brown in color. That's called white quinoa. That will work for this recipe but there is also black and red quinoa. Using the red or a mix of all three gives this salad creates a lot visual interest and makes it more colorful. 

You can think of this recipe as a starting point. There are many ingredients that could be used instead of or in addition to. You can create your own personal favorite. Scallions, edamame, chopped olives, pimentos, roasted red bell pepper, and much more could be used. 

Quinoa Vegetable Salad with Roasted Garbanzo Beans

Ingredients:

• Quinoa - 1 cup uncooked, tri-colored preferred
• Water - 2 cups
• Lemon juice - 1/4 cup (about 1 large lemon)
• Olive oil - 1/4 cup
• Red wine vinegar - 1 tablespoon
• Garlic - 2-3 cloves, minced
• Salt - 1/2 teaspoon
• Black pepper - freshly ground to taste
• Garbanzo beans - 1 15 oz. can, drained
• Cucumber - 1 medium, seeded
• Red onion - 1 medium
• Red bell pepper - 1 medium
• Parsley - finely chopped leaves, about 1 cup
• Feta - crumbles, about 1 cup
• Finishing salt - to taste (optional)

Directions:

• Preheat oven to 425 degrees.
• Drain garbanzo beans in a colander. When drained place on some double thick paper towels. Cover to the top with paper towels. Gently roll beans around to get as dry as possible.
• In a bowl, add lemon juice, oil, salt, red wine vinegar, and minced garlic. Add in fresh black pepper to taste. Whisk the dressing to mix and set aside.
• Add beans to a medium bowl and drizzle with olive oil. Season with salt and pepper (you can add any other herb or herb mix as well). Stir to mix. 
• 
  Line a cookie sheet or sheet pan with parchment paper. Pour the beans onto the paper and spread  to a single layer. Place in the oven for 11 minutes. At 11 minutes, take beans out and with a spoon, move the beans around. Return to the oven for another 11 minutes. 
• Finely chop red onion and place in a large bowl.
  
• Seed and chop cucumber into small bite-sized chunks and add to bowl.
• Seed and chop red bell pepper into small bite-sized chunks and add to bowl.
• Finely chop the parsley leaves and add to the bowl.
• Rinse the quinoa in a colander and let it drain for a bit. Combine the quinoa and water in a medium saucepan and, with high heat, bring to a boil. Reduce the heat once boiling but maintain a gentle boil. Keep reducing the as the quinoa absorbs the water. Once all of the water is absorbed, about 7-10  minutes, remove from heat, cover, and let rest for at least 5 minutes. Remove cover and let quinoa cool.
• 
• Add the feta crumbles.
• Once the quinoa is cool, add it to the large bowl and begin gently mixing all of the ingredients together. Add half of the dressing and mix well. Add the rest of the dressing and continue to mix. Let the salad rest for 10 minutes before serving. 
• Once plated, add a few pinches of finishing salt (Maldon or other fine salt flakes).
• Serves about 4 dinner-sized portions or 8 smaller side salads. It will last in the fridge for about four days.
• Pairs well with a Roreo Arneis bottle of wine.
  
  
  

Quinoa

One great ingredient to keep in your pantry is a box of quinoa. I've been using it as a side dish or a base instead of rice or pasta. What's quinoa?

It first caught my eye in the store a few years ago when it advertised itself as the "superfood of the Incan empire." This high-protien grain has been a staple in South America for thousands of years. Technically, it is the seed of the goosefoot plant.

This website best describes the taste:

The grain itself is soft and delicate and the tail is crunchy which creates and interesting texture combination and pleasant "crunch" when eating the grain. Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor

Because of its health benefits it may be already in stock at your local supermarket. I had been buying boxes of quinoa from this company at the local Whole Foods. They also make quinoa pastas (pasta pagodas are the best!) which are great alternatives to regular pasta.

Last night's dinner started with a box of red quinoa from Alter Eco (also at Whole Foods). Then I took stock of what was left in the fridge from the box:

• most of a bunch of pea shoots (looking a little tired)
  
• 1/2 red onion
  
• 2 Nantes carrots
• 1 partially consumed box of fava beans from Trader Joes
  

So I picked off the leaves of the pea shoots and threw them into a salad spinner. Chopped and began sauteeing a half of red onion with some chopped garlic. I added sliced carrots and let them cook over low heat while the quinoa cooked. As the quinoa got close to ready, I added the fava beans and pea shoots. I threw in some black pepper, 2 tablespoons of pesto, a sprinkling of red pepper flakes, and some Parmesan cheese.

A salad of green lettuce from the box along with a store-bought avocado completed the meal.

Check out quinoa!