This is the perfect mid-summer dinner. Light, full of healthy protein and carbohydrates and lots of flavor. It’s a great way to use any leftover cooked quinoa and turn an ordinary salad into an elegant warm yet cool dinner.
2 – 4 servings
- 1 zucchini — sliced thin on a mandoline (or slice thin with knife)
- 2 cups cooked red quinoa — prepare according to package directions. I cook the quinoa in half chicken stock and half water.
- 1 cup firm tofu – chopped
- 1 green onion – angle chop
- 1 cup shitake mushrooms – sliced
- 2 eggs – lightly beaten
- cherry tomatoes
- 2 tablespoons chopped Italian parsley
- 4 cups micro greens (arugula, radish, kale)
- 1 cup sprouted fresh chickpeas (canned chickpeas is an option)
- 1 teaspoon chopped fresh herbs (suggestions: marjoram, thyme)
- 2 tablespoons grated parmesan cheese (optional)
- 2 tablespoons extra virgin olive oil
- juice of ½ lemon
- Heat sauté pan over medium high heat and sauté mushrooms until golden and crispy in 1 tablespoon olive oil.
- Add quinoa, tofu, chickpeas and fresh herbs and sauté until heated through.
- Meanwhile: In a large bowl, make a space (a well) in the middle of the ingredients and add a bit more olive oil. Place lightly beaten eggs in the well and let sit for a few seconds. Gently scramble, then incorporate into the quinoa mixture.
- Lay thin sliced zucchini on top of the mixture, cover and let zucchini soften – about 1 minute. Remove zucchini only.
- Line a large bowl with the zucchini.
- Place the micro greens in a high pile in the center of the bowl
- Fold in cheese to the cooked quinoa mixture. Season with coarse sea salt and fresh cracked pepper.
- Place quinoa mixture on top of the greens. Add the onions and tomatoes.
- Drizzle with remaining olive oil and fresh lemon. Sprinkle with chopped parsley