Lemon Garlic Quinoa + Tofu Feta

Difficulty: MEDIUM

Tofu Feta
1/2 block extra firm tofu, crumbled
1 c water
1/4 c white vinegar
1 pinch lemon zest
1 t dried oregano
2 t salt
1 t sugar

Combine water, vinegar, salt, and sugar in a pot.
Heat and stir until dissolved.
Add tofu, oregano, and lemon zest.
Remove from heat, transfer to container.
Chill mix (in brine) for an hour before serving.

Lemon Garlic Quinoa + Kale + Lima Beans
2 T olive oil
1 clove garlic, minced
1 red pepper, chopped
2 large handfuls fresh kale, finely chopped
1 c Lima beans or edamame
1 T fresh lemon juice

3/4 c dry quinoa
water

Bring medium pot of water to a boil, add quinoa.
Cook for 15-20 minutes until little tails have emerged from the quinoa, then drain.

In large skillet, heat olive oil.
Add garlic and red peppers, once peppers are tender add beans and kale.
Saute until kale is shrunken and tender, then season with salt, pepper and lemon juice.
Combine with cooked quinoa and taste, add salt and pepper if needed.

Easy garlic sauce
1/2 c roasted garlic hummus
1 T lemon juice
Warm water, a few Ts at a time