Quinoa Stir Fry for a Delicious Dinner

TOFU, ASPARAGUS AND RED PEPPER STIR-FRY OVER QUINOA

Quinoa

1 c. quinoa, rinsed very well so won’t taste bitter

2 c. spring or filtered water

Pinch sea salt

Tofu, asparagus and red pepper stir-fry

1 Tbsp. avocado oil

3 cloves fresh garlic, thinly sliced

3 Tbsp. fresh ginger, cut into fine matchstick pieces

1 red onion, cut into thin half-moon slices

Soy sauce or tamari

2 red bell peppers, roasted (can be bottled), cut into thin ribbon slices

1 lb. extra-firm tofu, cut into 1-inch cubes

8-10 stalks asparagus, thinly sliced diagonally

Grated zest of 1 orange

2 Tbsp. fresh lemon juice

Make quinoa:  Place quinoa and water in a saucepan and bring to a boil.  Add salt, cover and reduce heat to low.  Cook until all the water has been absorbed and quinoa has opened (little tails will form), about 20 minutes. 

Make stir-fry while the quinoa cooks:  Heat oil in a deep skillet or wok over medium heat.  Add garlic, ginger, onion and a splash of soy sauce and sauté until the onion is translucent, about 3 minutes.  Stir in bell peppers, a splash of soy sauce and sauté for 1 minute.  Remove from pan and put into bowl.  Heat additional oil and add tofu cubes.  Stir and cook until browned.  Add soy sauce. Now add the onion-garlic mixture back to pan. Add asparagus, orange zest and soy sauce to taste.  Cover and cook until asparagus is bright green, about 4 minutes.  Remove from heat and gently stir in lemon juice, taking care not to break tofu. 

To serve, arrange quinoa in a shallow platter and spoon the stir-fry over top.