Ingredients

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced
• 3 cups cooked quinoa* (or brown rice, or other grain)
• 1 cup corn, fresh or frozen
• 1 1/2 cups kale, spinach or other hearty green, finely chopped
• 2 cups extra-firm tofu, browned in a skillet a bit
• 1/3 cup pesto
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes

Directions

1. In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through.
2. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Taste and season with salt, if needed. Turn everything out onto a platter and top with the cherry tomatoes.