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...
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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