Ginger Miso Quinoa Bowl

I recently ate at The Plant cafe and had their delicious Quinoa Bowl.  I tried to recreate it and it turned out better than I expected.  I made a double recipe of the sauce and kept it in the fridge for future use.  I highly recommend trying Hodo Soy's firm tofu.  It's local, organic, gluten-free, non-gmo...and really the best tasting tofu I've ever tried. Anyway, this is a really great vegan, healthy meal so enjoy!

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.