Garden Dump Recipe

Prepare the Quinoa

Rinse 1 cup of quinoa under cold water. In a medium pot, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Chop the Vegetables

Chop the zucchini, bell peppers, and carrots into small, bite-sized pieces. Halve the cherry tomatoes and set all vegetables aside.

Prepare the Tofu

Press the block of tofu to remove excess moisture. Cut it into cubes and set aside.

Sauté Vegetables

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped zucchini, bell peppers, and carrots. Sauté for about 5-7 minutes until they start to soften.

Add Garlic and Spinach

Mince the garlic cloves and add them to the skillet. Stir in the spinach and continue to cook for another 3 minutes until the spinach wilts.

Cook the Tofu

In a separate pan, heat a little olive oil over medium heat. Add the cubed tofu and sprinkle with salt, black pepper, paprika, and cumin. Sauté until golden brown on all sides, about 8-10 minutes.

Combine All Ingredients

Once the vegetables and tofu are cooked, combine them in the large skillet with the cooked quinoa. Stir to mix all ingredients evenly. Adjust seasoning with salt and black pepper to taste.