Grilled Veggie Kabobs
The veggie kabobs were red bell pepper, red onion, tofu, mushrooms and kumquats, marinated with olive oil, tamari and pepper, and the grilled on the stove for about 15-20 minutes.
1 tbs. olive oil
1 small red onion, minced
2 cloves of garlic, minced
1 cup of quinoa, rinsed, drained
1 tbs. smoked paprika
salt & pepper to taste
1 1/2 cups of water
(any combination of)
1 red bell pepper, roasted, sliced into strips
1 cup of green beans or haricot verts, blanched for 2-3 minutes
3 or 4 artichoke hearts, drained and sliced
15oz. can of chickpeas, drained and rinsed
Twice Fried Tofu
1 tbs. parsley, chopped
2 tbs. almonds (Marcona, if you can get them)
In a large saute pan (or paella pan if you have one) over medium-low heat, add the oil and sweat the onion for 3-4 minutes, then add the garlic for an additional 1-2 minutes.
Add the rinsed quinoa, and saute for another 2-3 minutes. Add the paprika, salt and pepper, stir to combine, and add the water. Bring to a boil, then reduce to a simmer until the quinoa is just about cooked (about 10-12 minutes).
Add the red bell pepper strips, green beans, chickpeas, artichoke hearts and twice-fried tofu on top of the quinoa and cook for another 2-3 minutes until they are heated through.
Garish with the almonds and parsley, and serve either traditionally at the table in the paella pan, or separately on a plate.