This recipe contains turmeric. Did you know turmeric contains curcumin? It's a powerful ingredient that may help ease pain caused by inflammation.
Ingredients:
1 cup quinoa
2 cups water
½ container firm tofu
½ small onion (½ cup chopped)
1 tbsp olive oil
½ container mushrooms (1 cup chopped)
½ container cottage cheese
3 roma tomatoes chopped
3 swiss chard leaves chopped
½ tsp turmeric
¼ cup parmesan cheese
1 tbsp imitation bacon bits
¼ tsp salt
⅛ tsp pepper
Directions:
In a small pot add 1 cup of rinsed quinoa and and 2 cups of water. Bring to a boil then simmer for 15 minutes. Next, chop onions, mushrooms, roma tomatoes, and swiss chard. Set tomatoes aside. Steam swiss chard until softened and set aside. Add mushrooms and onions to a medium pan with olive oil, Cook for about 5 minutes or until onions look translucent. Next squeeze water out of tofu, crumble tofu into pan and add turmeric, salt, and pepper. Mix thoroughly and remove from heat. Next add cottage cheese and parmesan cheese into the mixture and stir. In a casserole dish, add about 1 ½ to 2 cups of quinoa and spread evenly over the bottom of the pan, next add tofu mixture and spread evenly over quinoa. Sprinkle imitation bacon bits on top, followed by swiss chard, tomatoes, and parmesan cheese. Bake in the oven at 375 for about 30 minutes
Serves: 4
