Victoria Shanta Retelny

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The Essential Guide to Healthy Healing Foods

Spicy Tomato and Olive Quinoa

1 cup quinoa
1 cup cherry tomatoes, halved
1 cup low-sodium vegetable broth
1/2 cup black olives, pitted and sliced
1 cup water
1 tsp paprika
2 Tbs extra-virgin olive oil
salt to taste
3 green onions (scallions), chopped

Rinse quinoa and add to a medium pot over medium heat with broth and water. Bring to a boil, cover, reduce heat, and simmer until liquid is absorbed. Remove from heat and fluff quinoa with a fork. Add oil, green onions, cherry tomatoes, black olives, paprika, and a dash of salt. Stir gently into mix. Serve warm on a bed of leafy greens.

Marinated Tofu Veggie Kebobs
Use extra-firm tofu with the veggie kabobs. Chicken or shrimp works well, too.

1 1/2 Tbs low-sodium soy sauce
1 cup baby bella mushrooms, quartered
1 Tbs honey
1 zucchini, trimmed and sliced into round chunks
1 1/2 Tbs lemon juice
8 cherry tomatoes
1 Tbs vegetable oil
4 mini pita breads, split in half
1 green onion, finely chopped
8 oz. tofu, extra-firm, cubed

Combine soy sauce, honey, lemon juice, vegetable oil, and green onion in a small bowl. Put tofu in a shallow bowl and pour over marinade. Cover and let soak for an hour. While tofu marinates, soak four skewers in water to stop them from burning under the broiler. Thread tofu cubes and vegetable pieces alternatively onto the skewers. Brush with some of the marinade. Cook under a hot broiler or on the grill for about 3 minutes on each side, basting occasionally, or until vegetables are tender and tofu is browned. To serve, slide kebobs off the skewers, arrange in the pita pockets, and garnish with salad leaves.