Ingredients
Scale
- 1/2 cup raw kañiwa (yields approximately 1 cup cooked)
- 1 cup water
- 3 oz extra firm tofu, diced
- 1 tsp grated ginger
- 1/2 tsp lemon pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tbsp extra virgin oiive oil
- 1/2 cup sliced carrots
- 1 clove garlic, minced
- 1 tbsp grated ginger
- 3 cups chopped rainbow swiss chard
- Salt to taste (optional)
- 1 tbsp liquid aminos (you can also use low sodium soy sauce)
Instructions
- In a medium size sauce pan, bring water to a boil. Add salt (to taste) and kañiwa. Reduce heat and continue cooking for 15-20 minutes, until the water has been absorbed. Remove from heat, fluff it with a fork and set aside
- In the meantime, place diced tofu in a small bowl. Add lemon pepper, grated ginger, garlic and onion powder and salt and toss well
- Heat 1 tablespoon of olive oil in a large, deep skillet. Add tofu and cook over medium heat for 5-6 minutes, tossing frequently. Add carrots, minced garlic and ginger and continue cooking for 3-4 minutes. Season with salt to taste (optional). Add swiss chard and liquid amino and cook just until it starts to wilt
- To serve, spoon cooked kañiwa into a bowl and top with tofu and vegetables
- Prep Time: 10 mins
- Cook Time: 30 mins