Farfalle with Peas, Ham and Cream
The recipe Farfalle with Peas, Ham and Cream can be made in about 30 minutes. This recipe serves
Skillet Quinoa With Olives and Crispy Tofu
Ingredients
- 1 tablespoon ras el hanout (Moroccan spice blend)
- 1 ½ teaspoons kosher salt
- ¼ cup olive oil, divided
- 1 small red onion, finely chopped
- 1 ½ cups quinoa, rinsed
- 1 15-ounce can fire-roasted diced tomatoes, undrained
- 2 cups unsalted vegetable stock
- 7 ounces extra-firm tofu, drained and patted dry
- ½ cup pitted Castelvetrano olives, halved
- ¼ cup golden raisins
- ¼ cup roasted unsalted pistachios, chopped
- fresh cilantro leaves and plain whole-milk yogurt, for serving
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