Quinoa, black beans and tofu

Si se quiere que el plato sepa como el que he degustado hoy para comer, igual hace falta dejar que la quinoa se pase de fecha unos seis meses, como la mía. Bueno, la he estado consumiendo estos días y todavía no me he muerto, ni he notado ningún sabor raro.

For this dish to taste exactly like the one I had for lunch today, you may need to let your quinoa expire by about six months, which is just what happened to mine. Mind you, I’ve been cooking with it for the last few weeks, and no visible signs of food poisoning have been detected yet. Needless to say, no funny taste, either… I think. Anyway, I enjoyed this recipe, so I thought I’d share it here.




alubias / fríjoles negr@s

maíz dulce

cebolla / puerro, ajo

tofu (firme)

aceite de oliva, sal


Sofreír ajo y cebolla.

Añadir sal al gusto.

Cuando parece que el ajo y la cebolla se empiezan a aburrir, invitar al tofu, que llegará ya cortado en cubitos para la ocasión.

Poco después llegará la quinoa.

Añadir la suficiente agua caliente para apenas cubrir todo.

Darle una vuelta a todo.

Dejar cocer unos veinte minutos a fuego lento.


  • quinoa
  • black beans
  • sweet corn
  • onion (or leek), garlic
  • tofu (the firm kind)
  • olive oil, salt.


Sautee garlic and onion in olive oil first.

Add a pinch of salt.

When the garlic and the onion are starting to look like in need of some company, mix in some cubed tofu.

Add quinoa, mix and stir.

Add just about enough hot water to cover everything.

Cook it on a slow fire for 20 minutes.

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