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Quinoa W/ Leeks, Chard, and Tofu (Plus Other Fun Stuff!)

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“I came up with this recipe when I got my first shipment from the local organic buying club and didn't even know what some of the veggies were! It turned out great - so I wanted to share it! It is a little spicy - so you can add the spicy Thai chili sauce as desired.”

Ingredients Nutrition


  1. Cut all veggies into desired size - I like them cut into pretty small pieces.
  2. Add 2 cups of water to the quinoa in a separate pan. Bring to boil, cover, turn to low heat or remove from heat, and let finish cooking.
  3. In a separate saucepan, saute ginger and garlic until soft, then add onions until translucent. Add peppers and leeks; saute until tender. Add olive oil, white wine vinegar, and thai chili sauce along the way.
  4. On a separate skillet, grill asparagus until slightly tender and grill tofu until slightly brown.
  5. Add the asparagus and tofu to the onions, peppers, and leeks. Add any remaining olive oil, white wine vinegar, and sweet thai chili sauce. Add carrots and chard, cover and let chard wilt. Finally, stir in corn (after rinsing to reduce sodium).

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