Quinoa is a great source of plant-based protein and nutrients. It also happens to be an excellent vehicle for all kinds of flavor. We like to toss a little marinated tofu in at the end, but chickpeas or tempeh would also be good choices.
Ingredients
- 2 tbsp olive oil
- 1 tbsp mild curry powder
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 Thai chilis, sliced
- 1¼ tsp salt, plus more to taste
- 1½ cups kohlrabi, tough peels removed, sliced
- 2 cups kohlrabi greens (or similar cooking green, such as kale), stems removed, roughly chopped
- 1 cup quinoa, dried
- 1 cup Soy-Marinated Tofu, if desired
Preparation
- Prepare the quinoa: place the quinoa in a fine mesh strainer and rinse under cold water for at least a minute. Transfer to a large pot. Add 2 cups of water to the pot along with a dash or two of salt.
- Bring to a boil, then reduce the heat to a simmer and cook for 15-20 minutes, or until the water is fully absorbed. Allow to stand for an additional 10 minutes.
- As the quinoa cooks, prepare the vegetables: heat the olive oil in a large skillet over medium-high heat. Add the curry powder and cook for a few seconds, stirring with a spoon.
- Stir in the onions and cook until just starting to soften, 2-3 minutes. If the mixture is very dry in the pan, add ½ tsp water and stir it in, letting it evaporate as it cooks. Continue to add water like this as needed through the rest of the cooking process, but be sure to let the previous water cook off before adding more to the pan.
- Add the minced garlic, sliced chiles, and salt. Cook until the garlic is fragrant, another 30 seconds or so.
- Stir in the sliced kohlrabi bulbs and sauté for 2-5 minutes.
- Add the kohlrabi greens and sauté for 2-3 minutes. Cover the pan an let cook for another 2-3 minutes. The greens should be just wilted and the bulbs should be tender but not mushy.
- Add the quinoa and tofu (if using) and toss to combine. Continue to cook until the quinoa is heated through. Adjust the salt and curry powder to taste. Serve hot.
