1 cup quinoa
2 cups chicken broth
1 small head broccoli, cut into pieces
3 carrots, thinly sliced
1 tsp sesame oil
1 package tofu, firm
orange-ginger bosari seasoning
liquid aminos (Braggs)- can buy at Whole Foods or Wegmans it is a soy sauce alternative
2 tbsp safflower or olive oil
1 small thumb-size piece of ginger, minced
Rinse quinoa with water in a fine mesh strainer before cooking (removes bitterness). Place quinoa and chicken broth in small saucepan. Bring to boil then simmer, covered, until cooked about 15 minutes. Set aside.
Place safflower oil and sesame oil in large saute pan. Heat over high heat, add broccoli and tofu and cook until broccoli about 5-7 minutes. Add carrots and scallions and cook another 5 minutes. Sprinkle a good few dashes of the borsari seasoning and a couple heavy splashes of the liquid aminos (or soy sauce if you don't have it). Toss the quinoa in with the tofu mixture and top with some more scallions. Serve hot.