2 cups uncooked organic quinoa
1 Tablespoon toasted sesame oil (or 1 Tablespoon EVOO and 1 Tablespoon toasted sesame seeds)
2 Tablespoons finely chopped fresh organic ginger
2 cloves organic garlic, minced
1½ cups organic vegetable stock
½ cup organic white miso (look in the refrigerated section)
2 Tablespoons fresh squeezed lemon juice
1 Tablespoon tamari or soy sauce
2 Tablespoons agave nectar (or sugar)
1 cup each of: organic broccoli, asparagus, or other veggies
1 cup organic mushrooms (brown, shiitake, etc.)
1 cup organic firm tofu, cubed
A few fresh organic cilantro leaves for garnish
Cook quinoa according to package instructions (my favorite way is in the rice cooker). Combine oil, garlic and ginger in a saucepan over medium heat and saute for 2 minutes. Add stock through nectar and bring to a boil, then simmer for 2 minutes. Remove from heat. Pour about 1/4-1/2 of the sauce into a pan and add tofu and mushrooms. Saute for about 5 minutes, until mushrooms are tender. Meanwhile, steam veggies. Place quinoa into bowls (or large serving platter) and top with veggies and tofu mixture, then pour remaining sauce over everything. Serve immediately.