Biryani-Style Quinoa with Tofu

Use a microplane or small holes on a box grater to finely grate the ginger and garlic cloves. Finely chop the cilantro; set 2 Tablespoons aside.

In a large bowl, whisk together the yogurt and zest and juice of the lime. Add the spices:
1 Tablespoon garam masala, ½ teaspoon chili powder, ¼ teaspoon paprika, 1/8 teaspoon cinnamon, and ½ of the salt (so that’s ½ a teaspoon). Add the ginger and garlic and most of the cilantro.

Cut the tofu into 1-inch cubes. Add the tofu and stir to coat with the marinade. You can refrigerate this for as short as you like and up to 2 full days!

Peel the onion and thinly slice into rings. Slice the bell pepper into strips.

In a large pot with straight sides, add the oil, onions and bell pepper. Sauté until the onions turn golden brown and tender, about 6 -7 minutes. Remove from the pan but leave it on the heat.

Add the marinated tofu and sauté for about 5 minutes, stirring regularly to prevent the tofu from sticking.

Add the onions and peppers back to the pot. Add the quinoa, water, raisins, and remaining ½ teaspoon of salt on top of the sautéed tofu. Turn up the heat to high and bring to a simmer, then stir it. Turn down to medium-low and cover.

Simmer for about 16 minutes or until the quinoa has absorbed the water and is mostly tender. Unlike rice, it’s ok to peek and stir occasionally during this process; if it ever seems completely dry, you can add another ¼ cup at most of water.

Turn off the heat, add the frozen peas, and let it sit for another 5 minutes which will help the quinoa fluff up.

Open the lid and use a fork to fluff the quinoa.

Serve immediately topped with reserved cilantro, lime wedge if desired, and/or another dollop of yogurt or sliced avocado.