Asian Quinoa BBQ

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  16 oz or 454g

• Wheat flour

  White, all-purpose, enriched, unbleached

  12 tbsp or 94g

• Teriyaki sauce

  Ready-to-serve

  ½ cup or 144g

• Quinoa

  Uncooked

  1 cup or 170g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  1 cup or 240g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  ½ cup, chopped or 80g

• Garlic

  Raw

  2 cloves, minced or 6g

• Spinach

  Raw

  2 cup or 60g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 325°F and grease a baking sheet.
2. Drain the tofu, cut into 1/2-inch chunks, and press dry with paper towels. Roll in flour, and coat in teriyaki sauce.
3. Bake the tofu for 30 minutes, then cover with aluminum foil and set aside.
4. While tofu is baking, cook quinoa according to package directions. Warm chickpeas in a pan over medium heat.
5. In a medium sauté pan, heat half of the olive oil over medium-high heat until it glistens. Add chopped onion and sauté for 4-5 minutes until translucent. Add garlic and cook for 1 minute, then add spinach. Add remaining olive oil if needed and cook until spinach wilts, 3-5 minutes. Remove from heat and cover.
6. Combine the cooked spinach mixture and chickpeas with the quinoa. Season with salt and pepper, stir, and cover. Let sit for 3-5 minutes.
7. Serve the quinoa mixture with the baked tofu and enjoy!