Protein-Packed Veggie Stir-Fry

1Rinse the quinoa (1 cup) under cold water (2 cups) and drain. In a saucepan, combine the quinoa (1 cup) and water (2 cups). Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until the quinoa (1 cup) is cooked and the water (2 cups) is absorbed.

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the diced onion (1 small) and minced garlic (2 cloves), sauté until fragrant.

3Add the bell pepper, (1) broccoli, carrots, and tofu to the skillet. Cook for 5-7 minutes until the vegetables are tender and the tofu is lightly browned.

4In a small bowl, mix the soy sauce (2 tablespoons), ginger powder (1 teaspoon), honey (1 teaspoon), and chili flakes (½ teaspoon). Pour the sauce over the stir-fry and toss to coat evenly.

5Serve the stir-fry over cooked quinoa (1 cup), garnish with fresh cilantro, and enjoy!