Stir Fried Quinoa with Vegetables and Tofu

My new favorite thing these days is quinoa.  I find it to be so versatile and yet incredibly nutritious.  It like a wonder food!  So what's the big fuss with quinoa?

Quinoa  is not a grain, though it is usually classified as one.  It is actually a seed and related to the spinach family. When cooked, quinoa is light, fluffy and slightly crunchy.  It actually cooks and tastes like a grain, think cous cous or rice.  However, unlike most other "grains", quinoa includes vital nutrients that are important for vegans.  Some of the nutrients in quinoa include:

• Complete protein. Quinoa contains all 9 essential amino acids that are required by the body as building blocks for muscles.
• Magnesium helps relax your muscles and blood vessels and effects blood pressure. Quinoa contains high levels of this vital nutrient.
• Fiber. Quinoa is a wonderful way to ensure that you consume valuable fiber that eases elimination and tones your colon.
• Manganese and copper. Quinoa is a good source of these minerals that act as antioxidants in your body to get rid of dangerous cancer and disease-causing substances.

Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc than wheat, barley, or corn.  Whoa! Now that is a super food! 

On top of all of that, quinoa is noted to help with digestion and to be ideal for many people who have food allergies or intolerance.

• Quinoa acts as a prebiotic that feeds the microflora (good bacteria) in your intestines.
• Quinoa is easily digested for optimal absorption of nutrients.
• Quinoa is gluten-free and safe for those with gluten intolerance, people on a celiac diet, and for autistic children who follow the Body Ecology program for autism.

Cooking with quinoa is great!  It cooks up fast and is light and takes on the flavor of whatever you season it with.  I have used it to make stuffed peppers, pilaf and cold in salads.  It's the bees knees.

Most quinoa bought from bulk bins needs to be rinsed well to remove the soapy outer coating. If you’re not sure whether or not your quinoa needs to be rinsed, rinse it anyway. Pour it into a fine mesh strainer and stir it as you run water through it for at least 2 minutes and then you are ready to cook!

I made this dish last night and it is colorful, flavorful and great for your body!

Stir Fried Quinoa with Vegetables and Tofu
Ingredients:
1/2 pound extra firm tofu, drained and sliced about 1/4 inch thick cubes
2 broccoli crowns, broken into florets
2 tablespoons low-sodium soy sauce
1.5 tablespoons Sriracha sauce
2 tablespoons dark Asian sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 medium green bell pepper, cut in thin strips
1/4 cup of diced carrots
1/4 cup of red onions, cut in thin strips
1/4 cup of thinly sliced mushrooms
1/4 cup of thinly sliced red cabbage
1/4 cup of baby corn
1/4 cup of water chestnuts, sliced thin
1/2 cup of zucchini, diced
1/2 cup of pea pods
1 bunch scallions, sliced very thin
1/4 cup of mung bean sprouts
2 tablespoons of sesame seeds

As with all stir-fries, once all the ingredients for this one are prepped, the cooking takes less than 10 minutes. 

Put the quinoa, water, salt, and 1 clove chopped garlic into a medium-sized pot. Bring to a boil, reduce heat, cover, and simmer until water is absorbed and quinoa is tender, about 15-20 minutes.

While your quinoa is cooking and your tofu is draining, prepare all your vegetables by washing them and chopping.  Heat a skillet or frying pan over high heat and swirl in a tablespoon of the sesame oil . Add the tofu and reduce the heat to medium, and stir-fry for two minutes until it begins to brown. Add the garlic and ginger, and stir-fry for about 10 seconds. Add all the veggies (except the mung bean sprouts), and stir-fry for about 2 minutes assuring that all the veggies are thoroughly coated by the sesame oil. 

Once all of the veggies are well coated, add the soy sauce and Sriracha and stir well.  Continue to stir fry and toss the veggies for another minute or so.  Add the mung bean sprouts and sesame seeds and continue to stir fry for another 2 minutes. 

Fluff the cooked quinoa and add it to the vegetables with the scallions.  Stir fry for about another 2 minutes until all of the ingredients are well combined and coated.  Let cool for a few minutes and then serve!