1. Flavor & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
2. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 2/3 cup Red Quinoa
3. Sear Tofu

   Drain, pat dry & prepare tofu. Heat pan on high heat for 2 minutes. Cook for 7 min or until golden brown on all sides, seasoning half way. Remove from pan.

   • 2 Tbsp Olive Oil
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 2 packages , diced Extra Firm Tofu
4. Chop Veggies

   Prepare ingredients. Set pan to high heat for 2 minutes. Add oil & carrots to pan; cook for 3 minutes.

   • 4 , sliced into circles Carrots
   • 1 , zested Orange
   • 2 tsp , peeled, grated Ginger
   • 2 Tbsp , chopped finely Fresh Chives
   • 2 Tbsp Olive Oil
5. Cook Carrots

   Add ginger, orange zest/juice, veg stock to carrots. Cover & cook for 5 minutes. Season & top with chives. Turn off heat.

   • 1 , juiced Orange
   • 1/2 tsp Kosher Salt
   • 1 pinch Black Pepper
   • 2 tsp , peeled, grated Ginger
   • 2 Tbsp , chopped finely Fresh Chives
   • 1/2 cup Vegetable Stock
6. Combine Tofu and Carrots

   Give it a stir. Serve over Quinoa. Enjoy!

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	Amount per serving	Daily value percentage
Calories	450 kcal
Total Fat	25 g	32%
Total Saturated Fat	4 g	20%
Unsaturated Fat	21 g
Low Cholesterol	0 mg	0%
Sodium	980 mg	45%
Total Carbohydrate	34 g	12%
Fiber Total Dietary	7 g	25%
Sugars Total	8 g
Good Source: Protein	26 g	51%
Vitamin C	27 mg	30%

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	Amount per serving	Daily value percentage
Good Source: Calcium	621 mg	50%
Good Source: Iron	6 mg	35%
Potassium K	750 mg	15%
Vitamin E	3 mg	20%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.3 mg	20%
Niacin	2.5 mg	15%
Pantothenic Acid	2 mg	45%
Vitamin B-6	0.5 mg	25%
Folate (B9)	99 µg	25%

By Innit Culinary Team