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Spinach and Parsley Quinoa, and Tofu Tower

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Spinach and Parsley Quinoa, and Tofu Tower

For this weeks Care2 recipe, Id like to share two recipes from David Halward, the Sous Chef of the HeartMath Kitchen.

David in the HeartMath Kitchen

David is a graduate from Cabrillo Culinary Program. He says I like everything to be visually pleasing because they say You eat with your eyes first. I tend to be really focused while I cook so I can bring a high level of quality to what I am creating in the moment. I try to carry myself with an inner poise with all the changes and variables that come with cooking in a kitchen. With the tofu tower, I had fun with it because I like making things in a vertical design because it makes the food stand out more. The quinoa dish is fresh and simply tasty.

 

Spinach and Parsley Quinoa

Finely chopped fresh spinach and parsley make this quinoa dish vibrant green, refreshing and tasty.

1 cup quinoa
2 cups water
cup tomatoes, chopped small
cup provolone cheese, cut in tiny cubes (optional)
4 cups packed fresh spinach
bunch parsley

Dressing:

3 tablespoons lemon juice
teaspoon garlic, minced
6 tablespoons olive oil
1 teaspoon sea salt
Dash nutmeg

  • Place quinoa in pot with water. Bring to a boil and reduce to a low simmer. Cook until the liquid is gone, about 20 minutes. Let sit covered for 10 minutes.
  • Put in bowl and cool to room temperature.
  • Mix all dressing ingredients and set aside.
  • Place spinach and parsley in food processor and finely chop. Chop by hand if you dont have a processor.
  • Toss tomatoes and cheese with quinoa, spinach parsley mix and dressing.
  • Serve at room temperature.

Serves: 4-6

Cooking time: 40 minutes

 

Up Next – Tofu Tower

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Read more: All recipes, Appetizers & Snacks, Diet & Nutrition, Eating for Health, Entrees, Food, HeartMath Kitchen, Home, Life, Simply Healthy, Vegan, Vegan and Delicious, Vegetarian, , , , , , , , , , ,

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Sara, from Institute of HeartMath

Sara Childre is President and CEO of the non-profit Institute of HeartMath. Since 1991, Sara has helped oversee and develop HeartMath trainings, educational products and scientific programs. She was appointed vice president and CFO of the institute in 1992, then president and CEO in 1998.

57 comments

+ add your own
2:11AM PDT on Apr 7, 2012

Thanks for the article.

6:28PM PDT on Mar 27, 2012

YUM!

1:31AM PDT on Mar 23, 2012

This tofu one sounds good. I'll pass on the other... I'm still not sure what quinoa is, and nutmeg (in my opinion) clashes with the other stuff anyway.

5:12AM PDT on Mar 22, 2012

This all looks amazing, I will give it a try

7:31AM PDT on Mar 18, 2012

The spinach and parsley quinoa salad looks so good almost like Tabulli (Sp).

10:06AM PDT on Mar 15, 2012

yum

8:41PM PDT on Mar 12, 2012

The quinoa recipe sounds delicious. I will try it out, but I'll put in Feta cubes instead of Provolone, because I'm simply addicted to feta, especially the cubes marinated in oil and herbs. Yummmm!

9:00PM PST on Mar 10, 2012

thanks

4:35PM PST on Mar 10, 2012

wow, this recipe sounds wonderful, made quinoa earlier today, going to have to try this one

1:00PM PST on Mar 7, 2012

I made the quinoa last night and it was really good. Thanks!

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

people are talking

Yum. Sounds good - if you want to give your tofu a firmer texture - freeze it, - then thaw in fridge…

Oh well, I imagine that a significant part of the populace are all doomed!

This made me smile. Such a wonderful story. Thanks for sharing.

I never use mine. Just a waste.

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