1 1/2 cups quinoa
2 cups chicken broth
1 cup water
8 oz extra-firm tofu
8-10 oz frozen, chopped spinach
2 medium shallots
2 cloves of garlic
2-3 shakes red pepper flakes
chopped parsley (optional)
olive or vegetable oil
zest of one orange
1 handful almonds, chopped and toasted
1 handful dried cranberries
balsamic vinegar, for drizzling
Rinse quinoa under cool water. Put the chicken (or vegetable) stock and water in a pot and bring to a boil (you can use all chicken stock, if you want). When boiling, add quinoa and turn down to a simmer. Cook 20 minutes, covered, or until all liquid is absorbed.
In the meantime, cut the tofu into cubes; mince your shallots, and grate the garlic. Heat oil in a skillet over medium-high heat. Sauté shallots and garlic until soft. add red pepper flakes, tofu, orange zest, frozen spinach, salt, and pepper. When spinach defrosts and everything warms up, add cranberries, almonds, and parsley.
When Quinoa is cooked, toss with spinach and tofu mixture. Drizzle each bowl with a little balsamic. Serve hot or cold.