Discovering quinoa is like learning a new skill. There are so many possibilities with this versatile grain-like ingredient. I keep wanting to cook it every chance I get. Since it works very much like rice, I find myself thinking of ways to use it in traditional rice recipes like this Turmeric Spiced Quinoa. Last week, I thought of another recipe to try which got me really excited. I have always enjoyed Inari Zushi and I am delighted that quinoa filled tofu pockets tasted just as delicious.
Like rice, quinoa comes in a variety of colors and textures. The most widely cultivated are the white, red, and black varieties. White quinoa is most common and some are pre-washed for convenience. Red quinoa holds its shape better with distinct grains while black quinoa retains its striking color after cooking. Source: Whole Grains Council.
Some manufacturers offer a medley of the three in the same package. Rainbow quinoa does cost a little bit more but it is very pretty when used in a salad. I really like it because it is fluffier with distinct grains.
Prepared tofu pockets are very convenient. Each package comes with 10 pockets that have been well seasoned and ready to be filled. They can be found in the refrigerated section of Asian grocery stores. If you prefer to season your own tofu pockets, please refer to my Inari Zushi post.
For this recipe, I reserved 2 tablespoons of the sweetened soy sauce that came in the tofu package. I mixed it into the cooked quinoa together with the vinegar mixture, black sesame seeds, and green onions for added flavor. It made the quinoa really tasty.
- 1 cup (200g) rainbow quinoa
- 1 tbsp black sesame seeds, toasted
- 2 green onions, finely sliced
- 1 package (10 pcs) prepared tofu pockets(ajitsuke inari kantofu), reserving the sauce in the package
- ¼ cup (60ml) rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Rinse quinoa until water runs clear. Drain and place in a medium sized pan. Add 2 cups (480ml) water.
Place on the stove and bring water to a boil. Reduce heat and let quinoa simmer until all water is absorbed, about 15 minutes. Turn off heat. Transfer quinoa to a large bowl.
Combine vinegar, sugar, and salt in a small bowl. Stir until sugar and salt dissolve. Add 2 tablespoons of reserved sauce from the prepared tofu pockets. Pour over quinoa, mixing with a spatula until well combined. Mix in sesame seeds and green onions.
Take a prepared tofu pocket and gently open it.
Using a spoon, fill the pocket with quinoa mixture. Fold in the edges of tofu pockets to form a neat rim.
Serve warm or at room temperature.
Inari zushi are often served facing down but these quinoa filled tofu pockets would be better served facing upwards because the grains do not stick together like short grain sushi rice. They are best held and eaten with your hands.
Enjoy…..and have a wonderful day!