Recipe For Quinoa Salad With Dried Apricots and Tofu

Ingredients

1 cup quinoa
2 cups vegetable broth
1/2 cup dried apricots, coarsely chopped
1 1/2 cups carrots, shredded
1 teaspoon cumin
1/2 teaspoon fresh grated ginger
1 tablespoon olive oil
2 cloves garlic, minced
16-ounce container tofu, cubed
Salt and pepper to taste
1 1/2 cups broccoli
1 cup grape tomatoes, halved

Directions

1. Add quinoa and veggie broth to a pot, cover and heat on high. Turn to simmer once it starts to boil. After 10 minutes, add the chopped apricots, carrots, cumin, and ginger.
   
2. In a saucepan add olive oil and cubed tofu. Sprinkle on minced garlic, salt and pepper. Cook on medium heat until lightly browned, stirring often to prevent burning.
   
3. Add broccoli and cook a few minutes until tender.
   
4. Remove from heat and mix everything together. Add the grape tomatoes, serve warm, and enjoy! Makes four servings.

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