Ingredients

• Ingredients 1 cup quinoa 2 cups filtered water Pinch sea salt 1 Tbsp extra-virgin olive oil 3 cloves fresh garlic, finely diced 3 Tbsp fresh ginger, cut into fine matchstick pieces 1 red onion, cut into thin half-moon slices Shoyu/soy sauce Some red peppers, sliced 1 block tofu, cut into 1 inch cubes Bunch of asparagus, tips snapped off and stalks thinly sliced diagonally Grated zest of 1 orange 2 Tbsp freshly squeezed lemon juice

Preparation

• Method Place quinoa and water in a saucepan.  Add salt, cover and reduce heat to low. Cook until the water has been absorbed and quinoa has opened (like in sprouting) about 20-25 minutes. Remove from the heat. While the quinoa is cooking, heat oil in a pan or wok over medium heat. Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is tender and translucent, about 4 minutes. Stir in red peppers (thinly sliced) and a splash of soy sauce and sauté for a few minutes. Add tofu on top of vegetables but do not stir in, season with 1 tablespoon soy sauce, cover and reduce heat to low and simmer until tofu is cooked through, about 8 minutes. Add asparagus, orange zest and splash of soy sauce. Cover and cook until asparagus is bright green, about 5 minutes. Remove from heat and gently stir in lemon juice. Arrange quinoa in a shallow bowl and spoon the stir fry over top. Delicious!