I make a lot of quinoa at once and use a portion in this recipe and save leftovers in the fridge for breakfast and I used half of it in my spicy black bean quinoa stew earlier in the week.
2 cups of rinsed quinoa cooked in 4 cups of water. Combine and bring to boil. Let summer until all water is absorbed.
1 pack of tofu cut into small cubes
1.5 cups of Buffalo Sauce (I use Wing Time from Whole Foods and I like the extra hot, but it comes in mild and regular as well)
A head of cauliflower chopped
5 carrots grated
Blue cheese crumbles
Green onion chopped for garnish
If you aren't using leftover quinoa, cook and set aside. Don't forget to rinse it in a fine mesh strainer first!
Put some coconut oil in a pan and heat. Add the tofu cubes and cauliflower. Cook until tofu is browned on two sides. Then cauliflower and carrots and cook until they are cooked through and tofu is browned on all sides. Add in the prepared quinoa. Pour the buffalo sauce over the entire dish in the pan. Mix through. If you would like more sauce, you can add it now depending on how spicy you want it.
Serve on plate of baby spinach and add blue cheese crumbles and green onion to the top. Or Serve with a side salad of your choosing or carrots or celery for the true buffalo wing experience.
This cooked enough for my 5 servings. My husband and I each went back for seconds and he took the leftovers to work for lunch.