Thai Fried Quinoa

For the quinoa:

1 cup quinoa, rinsed and drained

1 cup coconut milk

1 cup vegetable stock

Bring stock and milk to near boil in pot on high heat. Add rinsed quinoa and drop temperature to low-medium (2 or 3 on my stovetop setting). Cook 20 minutes or so until grains are transparent and liquid is absorbed.

For the stirfry:

3 green onions, chopped (white and green)

1 Tbsp grated ginger (I used fresh but use that tube stuff if you need)

2 tsp minced garlic

1 cups peas, frozen or fresh

1 pound firm or extra firm tofu, pressed and sliced

1/4 cup chopped cilantro

2 Tbsp soy sauce

1 Tbsp lime juice (or juice from 1/2 lime)

~ 1/2 cup unsalted peanuts (optional)

Using cooking spray or a drizzle of olive oil in wok, heat green onion, ginger and garlic over medium heat - 1minute while stirring so as to not burn garlic.

Add peas, tofu and cilantro. Let cook for 10-15 minutes. You want your tofu cooked through but it doesn't need to be browned.

Add in cooked quinoa and mix thoroughly. In a small bowl, combine soy sauce and lime juice, and then drizzle over the stirfry. Stir to mix in. Sprinkle the peanuts on top and serve.