Garlic Herb Quinoa with Spinach and Tofu

A warm grain side built from quinoa cooked in seasoned water, then finished with spinach, herbs, lemon, and browned tofu. The quinoa stays fluffy and separate, the spinach is just wilted, and the tofu gives the dish a clear featured-protein component.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

• 200 g quinoa rinsed well and drained
• 480 ml water for cooking quinoa
• 4 g fine salt divided
• 20 ml olive oil divided
• 250 g extra-firm tofu pressed and cut into 1.5 cm cubes
• 2 clove garlic cloves 2 minced, 2 finely sliced
• 120 g fresh spinach stems trimmed if tough
• 2 g fine salt divided
• 1 g black pepper freshly ground, divided
• 10 ml olive oil divided
• 2 clove garlic cloves 2 minced, 2 finely sliced
• 1 g black pepper freshly ground, divided
• 15 g fresh parsley leaves chopped
• 5 g fresh dill chopped
• 1 piece lemon zest finely grated and juice squeezed
• 1 g red pepper flakes optional

Instructions

1. In a medium saucepan, combine the rinsed quinoa, water, and 4 g of the salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until the water is absorbed, 15 minutes. The quinoa looks tender and the grain germ is visible, with no liquid left in the pan.
2. Remove the pan from the heat and let the quinoa stand, covered, for 5 minutes. Fluff with a fork. The grains separate easily and look light, not wet or gummy.
3. While the quinoa cooks, heat 20 ml of the olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until golden on multiple sides, 6 to 8 minutes. The tofu has browned edges and feels firm rather than soft.
4. Add 2 minced garlic cloves and cook for 30 seconds, stirring constantly. Add the spinach and the remaining 2 g salt, plus 1 g of the black pepper, and cook just until the spinach wilts, 1 to 2 minutes. The spinach is collapsed but still bright green.
5. Add the remaining 10 ml olive oil, the remaining 2 finely sliced garlic cloves, the fluffed quinoa, parsley, dill, lemon zest, lemon juice, the remaining 1 g black pepper, and the red pepper flakes if using. Toss until evenly combined and heated through, about 1 minute. Everything is evenly distributed and the mixture smells herbaceous and lemony.
6. Taste and adjust only if needed with a small pinch from your pantry salt, then serve warm. The side tastes seasoned and the quinoa remains fluffy rather than sticky.