1 1/2 c. vegetable broth
14 oz. extra firm tofu, diced
1 sweet potato, diced
1/2 t. cumin
1/2 t. ginger
1/2 t. curry powder
1 red bell pepper, diced
4 c. baby spinach
2 limes, juiced
2 T. olive oil
2 T. rice wine vinegar
1 t. black pepper
1/2 c. chopped cilantro
Simmer quinoa with broth and spices of 15 minutes or until cooked. Bake diced tofu and sweet potato with spices on a greased sheet pan for 40 minutes, toss with a spatula halfway through. Chill quinoa, tofu, and sweet potato in the refrigerator for 30 minutes or until it has cooled to your likeness. Toss quinoa, tofu, and sweet potato with bell pepper, spinach, lime juice, olive oil, vinegar, pepper, and cilantro.
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