Make Once, Eat Twice!

Red Quinoa With Tofu, Mushrooms and Kale
2 Cups cooked red quinoa
2 TBS EVOO
1 Small onion, sliced thin
2 Cloves garlic, sliced thin
1 Package of mushrooms
1 Cup of kale, cooked
1 Package extra-firm tofu, cut into 1/2 inch cubes
Salt and pepper to taste

Since I knew I was going to be pretty busy for the rest of the week, I wanted to make sure I had dinner on hand, and ready to go. Make a large quantity of a basic dish, then use the leftovers to re-create a totally new dish by building on the flavors. You can pretty much do this with any dish consisting of a grain, proteins and veggies.

Heat oil in a large saute pan. Add tofu and saute until browned. Add onions and mushrooms, season with salt and pepper. Once the onions and mushrooms begin to soften, add garlic. Cook for one more minute, then toss in cooked quinoa and kale. Heat through. Set aside half the quinoa (or whatever you're not going to eat right away) and store in the fridge once it cools.

Dinner #1
Add fresh grated parmaggiano-reggiano and fresh herbs.

Dinner #2
Reheat leftovers with vegetable stock, sesame oil, soy sauce and rice wine vinegar. Serve with chili paste.