About the Dish

  • Quinoa

    Quinoa

  • Beautiful Briny Sea Sultan Papadopoulos salt

    Beautiful Briny Sea Sultan Papadopoulos salt

  • Tofu

    Tofu

  • Green Onion

    Green Onion

  • Nutritional Yeast

    Nutritional Yeast

  • Ground Tumeric

    Ground Tumeric

  • Spice Blend

    Spice Blend

  • Raisins

    Raisins

  • Cashews

    Cashews

  • Spinach

    Spinach

  • Lemon

    Lemon

METHOD

1
• Place a small saucepan with a lid over high heat. Add quinoa, 1 1/2 cups water and 1/4 teaspoon Sultan Papadopoulos salt. • When water boils, reduce heat. Cover, and simmer until quinoa is tender and water is absorbed, about 15 minutes. • Remove from heat. Leave covered.
2
MISE EN PLACE • Chop green onions, keeping white and green parts separate. • Discard any tough spinach stems. • Cut lemon into wedges.
3
In a small bowl, mash tofu with a fork.
4
Place a sauté pan over medium-high heat. Add 1 tablespoon olive oil. When oil is hot, add tofu. Cook, stirring occasionally, until tofu liquid mostly evaporates, 4-5 minutes.
5
• Stir in onion whites, nutritional yeast, turmeric, Biryani spice blend and 1/4 teaspoon Sultan Papadopoulos salt. • Cook, stirring, until well-combined and fragrant, 2-3 minutes. • Fold in raisins and cashews. Remove from heat.
6
Fluff quinoa with a fork. Taste and adjusting seasoning as desired with Sultan Papadopoulos salt.
7
• Divide spinach, quinoa and tofu between 2 bowls. • Top with onion greens, and serve with lemon wedges. Enjoy!

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