Marisa's Healthy Kitchen

I have always valued a quick and delicious meal but now it is more important than ever! This was a great meal where I could cut and marinate the tofu in just a few minutes while the kiddos were playing and then whip this all up as soon as they went to sleep. Perfect! I was also able to use the marinade twice; cooking the spinach quickly after the tofu. I have always loved Saffron Rice Pilaf  and thought a quinoa twist on it would be fun!

Maple-Balsamic Tofu & Spinach with Saffron Quinoa

Tofu & Spinach

• 1 block of tofu, pressed to remove water and cut in triangles
• 1/3 cup maple syrup
• 1/4 cup balsamic vinegar
• 2 tablespoons sesame oil
• dash of salt
• 6 ounces of baby spinach

Combine and marinate anywhere from 1 hour to overnight. Heat a frying pan and sear the tofu for a few minutes on both sides. Remove from pan and add spinach and any remaining marinade. Stir for just a few brief moments to wilt spinach and coat in the sauce. Remove and serve.

Quinoa Pilaf

• 2 cups quinoa (4 cups water or stock)
• 1/2 teaspoon saffron threads
• salt, to taste
• 1 teaspoon turmeric
• 1/4 teaspoon crushed red pepper
• lemon juice to taste
• sriracha, to taste (optional) (I love that extra kick!)

Combine water and quinoa in a pot and bring to a boil. Lower heat, add saffron, tumeric and salt, and cover to cook for 15 minutes until all the water is absorbed. Stir in other ingredients and serve.