This is a ridiculously simple dinner to make when you are just not in the mood to pull a five course dinner together.This is one of my classic “bowls” and what makes it so perfect is the versatility.

Have no tofu, or don’t even like tofu? Substitute shrimp or chicken. No quinoa or even broccoli? Use brown rice and whatever vegetables you have on hand.The point is: a whole grain, a protein, a vegetable and something to make it taste good. On a busy night, this meal is ideal!

Quinoa Cashew Bowls with Tofu

Serves 4

Ingredients

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons Tamari or soy sauce
2-3 teaspoons hot sauce of choice or Sriracha (to taste)
2 teaspoons cornstarch, optional if you want the sauce a little thicker
1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
1 tablespoon organic canola oil
4 cups broccoli florets (you can use frozen too)
1/2 cup shelled edamame
1/2 cup cashews, chopped coarse

Directions

1. In a medium saucepan boil the water with a good sprinkle of salt.  Add the quinoa, cover and bring down to a simmer for 15 minutes.
2. Meanwhile, simmer a large pot of water for the broccoli (if using fresh). Add the broccoli to the simmering pot of water for 1-2 minutes, until it turns bright green. Rinse under cold water to stop the cooking.
3. Make the sauce: whisk together the rice vinegar, honey, tamari and hot sauce.  Whisk in the cornstarch if using and make sure there are no lumps.
4. In a large saute pan heat the canola oil until very hot.  Add the tofu and turn on both sides so it gets slightly brown, about 3 minutes.  Add the broccoli and edamame and toss together Add the sauce and toss again. Let this simmer on medium high heat for another minute or two, until the sauce thickens slightly. Turn off the heat and toss in the cashews.
5. Evenly divide the quinoa between four bowls and top with the tofu and broccoli. Enjoy right away.