Red Chili Tofu and Quinoa

Super quick and spicy!

I needed to make something quick last night and couldn’t face another bowl of pasta, so I took a look in the cupboard and the fridge and came up with a red chili tofu bowl on a bed of quinoa.

This is very loosey goosey in the measurements and are open to any interpretation you wish.  If you like more spice…pile on the red chili paste or even throw some cayenne in there.  I added some maple syrup to mine because…well…it’s maple syrup and it should be added to as many recipes as humanly possible.

**I also made this with half a block of firm tofu.  If you need to cook for more people, just adjust the recipe accordingly. ***


  • 1/2 block firm tofu
  • 2 Tbsp  olive oil
  • 2 Tbsp lemon juice
  • 2 Tbsp Red Chili paste
  • 1 Tbsp Maple syrup
  • 1 tsp ground ginger (I used the fresh ground in the jar but I think dried would work as well)
  • 1 cup quinoa
  • 1 1/4 cup water
  • 1 cup rinsed, chopped fresh spinach (although kale would definitely work too)
  • 1 cup rinsed, chopped cucumber



  1. So today I tried a new, locally (Ontario) grown quinoa.  It is made by Quinta Quinoa and I found it to be very flavourful and delicious.  I used their directions for the cooking of the quinoa in case it varied from others I have used.  They recommend that you rinse the quinoa in cold water first thoroughly.  Then in a pot, add 1 cup quinoa and 1 1/4 cup of water.  Bring to boil and then cover, lower setting to low/medium and cook for 14 minutes.  I found it took a little longer but that could be my pot.  Set aside the quinoa when cooked.
  2. In a skillet, add the olive oil, and the seasonings (red chili paste, ginger, lemon juice, and maple syrup.  Heat on medium.
  3. Mix them all thoroughly and then add the tofu that you have sliced into 1cm x 5cm x 1cm strips.  Obviously, don’t get the ruler out for this.  If you like cubed, then cube them.  Get creative with this!
  4. Add the tofu into the skillet and coat with the heated spicy mixture.  Cook for 5-8 minutes to brown the tofu on all sides, so you’ll have to flip them a bit.  The main thing is to get them all coated in the spicy goodness.
  5. Place a helping of quinoa in a bowl. Add some tofu and the greens and cucumber.  If you need a little more zap, add some sriracha.

We always like to hear if you have put your own spin on our recipes, so let us know how you have made this one!



Quinoa Stuffed Portabella Mushroom

Snack Attack!

So…I made a salad one day and then the next day thought…”I bet this would be awesome stuffed into some portabella mushrooms!”



This is the salad I started with….


  • 1/2 cup brown quinoa
  • 1/2 cup black quinoa
  • 1/2 yellow pepper cut into small pieces
  • 1 heirloom carrot, sliced
  • 2 cups of water
  • 1 sweet potato, roasted (see the method below)
  • 1/4 pomegranate seeds
  • 2 tbsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp honey or maple syrup
  • 2 tbsp olive oil
  • 1 tsp curry powder
  • shake of salt


  1. Peel and cube the sweet potato and put into large bowl.  Dash with olive oil, curry powder and salt and mix well.  Put onto baking sheet and bake for 20-30 minutes on 375F.  Mix half way through to make sure they cook evenly.  Take out when done and let cool.
  2. In the mean time….put the 2 cups of water in a pot and get it boiling.  Once boiling, pour in the quinoa and stir.  Cover and turn down to low and cook for about 13 minutes.  For some reason the 13 minute mark is usually best.
  3. Chop up your pepper and carrots and get your pomegranate seeds ready.
  4. Let the quinoa cool as well before putting into a large bowl and mixing in your roasted sweet potato and other veggies and pomegranate seeds.
  5. In a small jar or bowl, mix the 2 tbsp olive oil, lemon juice, apple cider vinegar, and honey or maple syrup.
  6. Pour over the mixture and let sit….or eat as is for a salad!


I had a bunch of the salad left and decided it would be awesome to stuff some big old Portabella mushrooms with it for a delicious snack or lunch.



  • 4 big old Portabella mushrooms, stems removed
  • the salad from above…lol
  • 2 tbsp hemp hearts
  • 2 tbsp ground almonds
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil


  1. Preheat oven to 375F.  Line a baking sheet with parchment.
  2. Wash and de-stem the mushrooms
  3. Mix the olive oil and balsamic together and thoroughly brush the mushrooms back and front with the mixture.
  4. Take your salad and completely cover the upside down mushroom once you have put them on the baking sheet.
  5. Evenly distribute the hemp hearts and ground almonds on top to make a little crunchy coating.
  6. Bake for 30 minutes and take out and enjoy!

The lesson learned here is that sometimes one dish you make could morph into something else the next day!  Just because we had one thing in mind, doesn’t mean it can’t develop into something else later.  Be flexible and welcome the new developments!


Roasted Sweet Potato, Pomegranate & Quinoa Salad



RSP-P&Q Salad!

Ok.  The name doesn’t roll off the tongue, but the salad is amazing!

With the sunny skies and warmer weather becoming more prominent we all look for something fresh and full of flavour to eat.

The Roasted Sweet Potato, Pomegranate and Quinoa Salad is so full of deliciousness that you will be going back for more.


  • 3 large sweet potatoes, cubed
  • 2 small red onions, cut into wedges
  • 3 cups cooked and cooled quinoa
  • 1 fresh pomegranate, seeded
  • 1/2 cup fresh mint, finely chopped
  • 1/2 cup fresh basil, finely chopped
  • 2 tbsp fresh dill, chopped
  • juice of 2 lemons
  • 1/4 cup olive oil
  • 1/2 tsp pink sea salt
  • fresh ground pepper to taste
  • Lemon wedges for serving



  1. Cook quinoa according to package directions. Be sure to rinse the quinoa with cold running water and strain through a fine sieve until water runs clear. Set aside quinoa, let cool completely before using.
  2. Preheat oven to 400 F and line a tray with parchment paper. Place onion wedges on one side and the sweet potato cubes to the other side. Drizzle the onions and the sweet potato with 2 tbsp of olive oil, a pinch of sea salt and pepper to taste. Roast for 15 minutes until the onion is soft. Remove the onions to cool completely and allow the sweet potato to cook another 10 minutes or until tender. Remove the sweet potato and allow to cool completely.
  3. In a large serving bowl add the quinoa, vegetables, pomegranate seeds, lemon, olive oil, sea salt and pepper to taste. Adjust seasonings to your taste. Gently fold ingredients until evenly blended.  Serve with lemon wedges.



Roasted and cubed mixed bell peppers and or eggplant are wonderful additions to this colourful, nutrient-rich salad. You may serve this with chick pea falafel and tahini dressing for a satisfying and delicious meal. You may substitute the basil for fresh finely diced parsley.

Let us know if you give it a try!  It’s officially salad season and they don’t have to be boring!

Fast and Easy Quinoa Salad

Now for something Fast & Easy!


Salad people.  I’m about Salad!

We are always looking for something fast for dinner through the week.  You get home from work and have somewhere to be in an hour…what do you make?  Also, what can you make that you can take for lunch tomorrow too?

Quinoa-Black Bean-Mango Salad


  • 1 cup quinoa
  • 1 mango
  • 1 can black beans
  • 3 tablespoons lime juice
  • 2 tablespoons olive oil
  • salt to taste
  • 1 cup chopped greens of your choice (today I used Arugula)
  • 1/2 English cucumber


  1. Cook the quinoa as usual.  I put 2 cups of water on to boil. Then put in 1 cup of quinoa and turn down the heat to low and cover.  Cook for about 13-15 minutes. Take off the heat and fluff up with a fork.
  2. Chop up the mango in small pieces and the cucumber and the greens
  3. Drain and rinse well your black beans
  4. Mix it ALLLL UP!
  5. Then I put in the lime juice and oil and salt to taste.

Now you can eat it all right away but I kind of like it better cold so it is the perfect lunch for tomorrow as well!!



Super Fast Quinoa Salad

Over the last year or so, I have found that when I want to eat something that will satisfy and be fast on prep time, I am turning to quinoa salad frequently.  I think the beauty of this  salad is that there are no rules.  And well…I have been one not to follow rules that strictly so maybe that may have something to do with it.

You can really add just about anything to a quinoa salad and it will taste amazing.  The protein that the quinoa gives you will end the hunger and the veggies and fruits and seeds or nuts you add will give you the flavours that you are craving at the time.

So I really wanted to post a recipe for the quinoa salad over the last few days but since my cravings change and what I have in the fridge changes, I seem to make it different almost every time.  Having said that, I thought I would give a basic super fast one I did just last night and give you some alternatives that will change the feeling of the salad for whatever you are feeling that day or for whatever you have in at your disposal.

Typically I cook a cup of quinoa.  I love the tri colour.  I know there is not a noticeable difference in taste between them all but I like the look of it.  Last night I only had the black quinoa so that is what is in the picture.  I think what I will do is update this recipe with varying pics as I make this salad during the summer season and give you a visual as to what the variations look like.

So cook one cup of quinoa.  And the only way that seems to work flawlessly for me is to bring to a boil 2 cups of water.  Pour in the one cup of quinoa and then close the lid.  Turn the burner down to low and put the timer on for 13 minutes.  Don’t lift the lid until the 13 minutes is up and check it.  There shouldn’t be any water left so use a fork to fluff it up.  Let it cool down.

Now, while your 13 minutes is ticking away, you can prep the veggies and fruits that are going into the salad.

Last night’s salad consisted of…

2 carrots peeled and sliced

2 stalks of celery sliced

half a red pepper diced

2 stalks of green onion diced

cherry tomatoes halfed (use as many as you like)

half a dozen strawberries, quartered

half avacodo – diced

about 2 cups of mixed greens (baby kale, arugula, baby spinach)

half cup of raisins

half cup of sunflower seeds

Put all the above ingredients in a large bowl and mix them up.  Then, make your salad dressing.

My dressing does change too sometimes, but pretty consistent on the following ingredients.

quarter cup of olive oil

half cup lemon juice

teaspoon of dijon mustard

one clove of garlic- minced

shake of salt

Put these in a small mason jar or any lidded container and shake it up.  Pour onto veggies and coat them all.

Once the quinoa is cooled off (which to be honest, I have put in the fridge to cool off faster depending on how hungry I was or how fast I needed it ) mix in the quinoa too.  Then I squeeze the juice of on lime onto the salad and mix again.

If you are a cheese eater, feta can be added or a cheese substitute could be used although I haven’t tried it yet.

So last night’s salad was delish and refreshing.  I felt full and satisfied, but leaves you without the crappy bloated feeling.


Like I said, this time I just went with whatever I had in stock at home, but I have added mango (personal fave), almonds, yellow and green peppers, craisins, pumpkin seeds, heirloom carrots (they bring an awesome colour to the salad), heirloom tomatoes (same as the carrots, colour is amazing), purple onion, and blackberries.

As the summer goes and I make more of these, I will post the pics and what was in them.  The base of the recipe is always the same.  The rest is up to you!  Let me know what you have added to yours, I would love to have some new ideas!

Enjoy 🙂