Ingredients:

• ¾  cup quinoa (mixed red and white colored)
• 1 ½ cups water
• 8 oz portabella mushroom
• 8 oz brussels sprouts
• 7 oz water packed extra firm tofu
• cooking spray
• 1 teaspoon canola oil
• half of a small red onion thinly sliced
• ½ teaspoon chili paste
• ½ teaspoon crushed red pepper
• salt to taste

Method:

• Add quinoa to a saucepan and roast on a low flame until it has a nutty fragrant, about 5 minutes
• Add water to the saucepan and bring to a rolling boil.  Reduce flame and cover and cook until all water is absorbed – about 15 minutes
• Preheat oven to 400 F
• Wash and quarter brussels sprouts.  Slice mushroom into thick slices.
• Drain tofu and cut them into small cubes
• Spray oil to a cookie sheet and spread brussels sprouts, mushrooms, and tofu and roast for about 20-25 minutes.  Let cool
• Crumble roasted until it resembles coarse bread crumbs.  You can either use your hands or a food processor
• Add canola oil to a skillet and add sliced onion and saute until lightly browned.
• Add crumbled tofu, mushroom, and brussels to the skillet and fry for a minute on low flame
• Add crushed pepper, and chili paste and fry for another 2-3 minutes
• Transfer cooked quinoa to skillet and mix well.  Season with salt
• Yields: 2 as main dish.

Tagged: brussels sprouts, chili paste, crushed epper, mushroom, Quinoa