Herbed Quinoa with Spinach, Feta, and Crispy Tofu

A warm grain side built from quinoa simmered in salted water, then combined with garlicky spinach, crisped tofu, feta, lemon, dill, and olive oil for a substantial accompaniment with both soft and crunchy textures.

By Julienne

Herbed Quinoa with Spinach, Feta, and Crispy Tofu

Cook time: 18 minutes

Servings: 4

Ingredients

  • 200 g extra-firm tofu pressed, cut into 1.5 cm cubes
  • 2 g fine salt divided
  • 240 g quinoa rinsed well and drained
  • 540 ml water divided
  • 3 g fine salt divided
  • 20 ml olive oil divided
  • 2 cloves garlic minced
  • 120 g fresh spinach stems removed if tough
  • 60 ml water divided
  • 10 ml olive oil divided
  • 80 g feta cheese crumbled
  • 2 g lemon zest finely grated
  • 15 ml lemon juice freshly squeezed
  • 8 g fresh dill chopped
  • 1 g black pepper freshly ground

Instructions

  1. Pat the tofu dry with paper towels. In a bowl, toss it with 2 g of the salt, then set aside while you start the quinoa. The tofu looks dry on the surface and lightly seasoned.
  2. In the saucepan, combine the rinsed quinoa, 540 ml of the water, and 3 g of the salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the water is absorbed and the grains are tender, 15 to 18 minutes. The quinoa looks fluffy, the germ rings have unfurled, and there is no standing liquid in the pan.
  3. While the quinoa cooks, heat 20 ml of the olive oil in the skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until the cubes are golden on several sides, 6 to 8 minutes. The tofu is lightly crisped and browned in spots.
  4. Add the garlic and cook for 30 seconds, just until fragrant. Add the spinach and the remaining 60 ml of water, then cook, stirring, until the spinach wilts and the extra water evaporates, 1 to 2 minutes. The spinach is fully wilted and glossy, with no standing liquid left in the pan.
  5. Fluff the quinoa with a fork and transfer it to the skillet. Add the remaining 10 ml olive oil, feta, lemon zest, lemon juice, dill, and black pepper. Fold gently until evenly combined and warmed through. The mixture is evenly seasoned, the feta is distributed in crumbles, and the quinoa stays light rather than clumping.
  6. Taste and serve warm immediately. The side tastes savory, lightly tangy, and balanced, with distinct grains, tender greens, and crisp tofu.
Find more recipes