☘☘Happy St. Patrick’s Day!☘☘
In the spirit of sharing something green for St. Patrick’s Day I thought I would share this quinoa pilaf recipe with good for you leafy greens.
Collard greens are wonderful greens to cook with in a quinoa pilaf. I used over eight cups of chopped collard greens in this recipe, mainly because I had just received bunches of collard greens from my friend Rita, and a quinoa pilaf seemed the perfect way to use them.
What really surprised me about this dish is the tofu. I crumbled a block of extra firm tofu in the quinoa, and it transformed this dish into a deliciously fluffy pilaf. Anjali wanted me to make an Asian inspired pilaf so I used a braising sauce that you can find in the international isle at any grocery store.
Collard Greens Quinoa Pilaf
- 8 cups chopped collard greens
- 4 cups cooked quinoa
- 6 cloves garlic finely chopped
- 1 tsp ginger paste or fresh grated ginger
- 2 tbsp soy sauce
- 2 tbsp braising sauce like an oyster sauce, chili sauce, teriyaki sauce, etc.
- 1/2 tsp garlic powder
- 1 tsp turmeric powder
- 1 tbsp brown sugar
- 2 dried red chili (optional)
- 2 tbsp oil
- 1 block extra firm tofu – 14 oz
- Few sprigs of chopped cilantro for garnish
- In a large pot heat 2 tbsp oil and sauté garlic and ginger until garlic is slightly browned. Add all the collard greens and cook covered with 1/2-cup water for 5-10 minutes until collards greens are tender.
- Once collard greens are cooked add soy sauce, braising sauce, turmeric powder, and sugar and mix into the greens. Add cooked quinoa and crumbled tofu and toss together. Cook covered for 5 minutes.
- After 5 minutes add garlic powder at the end and toss the pilaf. Collard greens quinoa pilaf is ready.
- Garnish with chopped cilantro and it’s ready to serve.
☘ St. Patrick’s Day ☘☘
For each petal on the shamrock
This brings a wish your way –
Good health, good luck, and happiness
For today and every day.