Tofu Asparagus & Red-Pepper Stir Fry over Quinoa

• 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!