Taking my 'Marinated Tofu-Feta Cheese' mixture and added it to Quinoa instead of traditional pasta in a baked casserole, I created a new kind of Greek.
Many summer salads call for spinach and a similar version to be served as a cold salad, but I did a twist on this by adding kale, a softer green leafy version that is sauted. With some tofu for extra protein makes this a power plate!
Quinoa Bake (Kale & Feta Cheese)
8 cups water
3/4 cup uncooked traditional quinoa
-Cook Quinoa according to directions, but add saffron powder to water just before done, and let sit.
2 tablespoons olive oil
2 tablespoons Kerrygold (or butter of your choice)
1 garlic clove, minced - or 2 tablespoons garlic powder
1 tablespoon saffron, add while cooking quinoa
1 tablespoon oregano leaves, dried
1/4 teaspoon freshly ground black pepper
2/3 cup thinly sliced red onions
3 cups thinly cut kale
1 1/2 cup (6 ounces) crumbled feta cheese (tofu-feta), reserve 2 tablespoons for garnish
1 teaspoon red pepper flakes
In 2 quart pan begin heating olive oil adding butter and onion. Cooking for 3 minutes, and then adding garlic, oregano, and black pepper. Add kale and saute until begins to wilt. Add feta cheese, and set aside.
In casserole pan combine the kale mixture, quinoa, lemon juice, and garnish with tofu-feta mixture. Bake for 20-25 minutes on 375 degree oven to meld flavors.
Lemony...
Tangy...
Herbs & truffle oil...
Quinoa has toasted slight crisp...
Healthy dark green Kale...
Baked oven goodness!
