Asian Quinoa BBQ

Ingredients

• Tofu

  Silken, firm, Mori-nu, soy

  16 oz or 454g

• Quinoa

  Uncooked

  1 cup or 170g

• Wheat flour

  White, all-purpose, enriched, unbleached

  ¾ cup or 94g

• Spinach

  Raw

  2 cup or 60g

• Teriyaki sauce

  Ready-to-serve

  4 ¾ fl oz or 171g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 cloves, minced or 3g

Directions

1. Preheat to 325 degrees F and grease a baking sheet.
2. Cut tofu into 1 cm/1/2 inch chunks, drain, roll in flour, and coat in sauce.
3. Bake for 30 minutes; cover tofu with aluminum, and set aside.
4. Meanwhile, Prepare quinoa as per package directions. Warm chickpeas in a pan over medium heat.
5. While the quinoa and beans cook, heat a medium sauté pan to medium-high. Add 1 tablespoon olive oil and let sit until the oil glistens. Add chopped onion to the pan and sauté for 4-5 minutes until onion turns translucent. Add garlic and continue to cook for 1 minute and then add spinach. Add another tablespoon of olive oil if needed and let spinach cook down, 3-5 minutes. Once cooked, remove from heat and cover.
6. Add cooked spinach mixture and chickpeas to the quinoa. Add salt and pepper, stir and cover. Let sit for 3-5 minutes.
7. Serve the quinoa mixture with the tofu and enjoy!

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