Thai Stir-fry Quinoa

Makes 6 Servings

INGREDIENTS:
2 cups uncooked quinoa
1 red capsicum

1 green capsicum
a handful of green beans

any other vegetables you want to throw in, I added:

• 1 bunch of shredded bok choy and stalk
• 1 head of broccoli with chopped stalk
• some chopped spring onion

500g firm tofu, cubed
1 garlic clove, chopped small/crushed
2 tbsp oil (coconut or olive)

Sauce
1/2 cup ketjap manis

2 tbsp red curry paste

DIRECTIONS:

1. Cook quinoa according to package instructions
2. In a wok, over medium to high heat, add all the ingredients except the cooked quinoa and sauce ingredients.
3. Cook tofu/veggie mixture for 5-8 minutes until tender stirring occasionally. In the meantime:
4. In a small bowl mix the sauce ingredients. Set aside.
5. When the tofu/veggie mixture is almost tender add the quinoa and sauce mixture to the wok.
6. Mix through and cook further for another minute or so stirring constantly.
7. Turn heat off and serve immediately. 

This is a variation on recipe borrowed from eatgood4life.com