Quinoa & Tofu Burrito Bowl (WFPBNO)

We went through a 'bowl' kick for a little bit. It's so easy to prep a few things that compliment each other and arrange it all in a bowl and top with a dressing. You can add what you like and substitute for the veggies you have in your kitchen. These are a great way to have company for dinner, as each person can build their own bowl. This bowl is made out of simple everyday ingredients. I'll post the recipe for the Chipotle Lime Dressing later in the week. It was really delicious. But you could use your favorite salsa to top this off or instead of cubing your avocado, make some guac to top it off.

• 1/2 red onion, diced
• 1 clove garlic, minced
• 1 cup quinoa
• 2 cups vegetable broth
• 1 14-ounce can diced tomatoes, undrained
• 1/4 teaspoon dried oregano
• 14 ounces baked tofu
• 1 pint cherry tomatoes, halved
• 1 head romaine lettuce, chopped
• 1 avocado, diced
• Chipotle Lime Dressing
• pickled jalapeno slices, garnish

Heat a large pot over medium-high heat. Add a couple tablespoons water and the onion. Saute until onion is fragrant, about 5 minutes.

Add garlic and cook another minute or two.

Add quinoa and toast for a couple of minutes. Stirring often.

Add the stock, tomatoes with the liquid and oregano. Bring to a boil then reduce heat to a simmer and cover. Cook about 15 minutes until liquid has been absorbed by quinoa.

Give it a good stir.

Divide quinoa among four bowls. Top each bowl with lettuce, tomatoes, baked tofu and avocado. Drizzle with dressing and top with pickled jalapenos.

Enjoy!!!!