Cookish: What's for dinner?

Quinoa and Tofu Salad

1 1/2 cups quinoa

2 cups chicken broth

1 cup water

8 oz extra-firm tofu

8-10 oz frozen, chopped spinach

2 medium shallots

2 cloves of garlic

2-3 shakes red pepper flakes

chopped parsley (optional)

salt

pepper

olive or vegetable oil

zest of one orange

1 handful almonds, chopped and toasted

1 handful dried cranberries

balsamic vinegar, for drizzling

Rinse quinoa under cool water. Put the chicken (or vegetable) stock and water in a pot and bring to a boil (you can use all chicken stock, if you want). When boiling, add quinoa and turn down to a simmer. Cook 20 minutes, covered, or until all liquid is absorbed.

In the meantime, cut the tofu into cubes; mince your shallots, and grate the garlic. Heat oil in a skillet over medium-high heat. Sauté shallots and garlic until soft. add red pepper flakes, tofu, orange zest, frozen spinach, salt, and pepper. When spinach defrosts and everything warms up, add cranberries, almonds, and parsley.

When Quinoa is cooked, toss with spinach and tofu mixture. Drizzle each bowl with a little balsamic. Serve hot or cold.