Quinoa W/ Leeks, Chard, and Tofu (Plus Other Fun Stuff!)

• 1 cup dry quinoa
• 1 leek
• 1 bunch chard leaves
• 2 bell peppers (I used 1 red, 1 yellow)
• 1 medium red onion
• 12 cup shredded carrot
• 2 cups asparagus
• firm tofu, cut into 1/2 inch cubes
• 1 (15 1/4 ounce) can sweet corn
• 14 cup extra virgin olive oil
• 14 cup white wine vinegar
• 12 cup sweet Thai sweet chili sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• salt and pepper

1. Cut all veggies into desired size - I like them cut into pretty small pieces.
2. Add 2 cups of water to the quinoa in a separate pan.
3. Bring to boil, cover, turn to low heat or remove from heat, and let finish cooking.
4. In a separate saucepan, saute ginger and garlic until soft, then add onions until translucent.
5. Add peppers and leeks; saute until tender.
6. Add olive oil, white wine vinegar, and thai chili sauce along the way.
7. On a separate skillet, grill asparagus until slightly tender and grill tofu until slightly brown.
8. Add the asparagus and tofu to the onions, peppers, and leeks.
9. Add any remaining olive oil, white wine vinegar, and sweet thai chili sauce.
10. Add carrots and chard, cover and let chard wilt.
11. Finally, stir in corn (after rinsing to reduce sodium).

quinoa, leek, chard, bell peppers, red onion, carrot, asparagus, firm tofu, sweet corn, extra virgin olive oil, white wine vinegar, sweet thai sweet chili sauce, garlic, ginger, salt

Taken from www.food.com/recipe/quinoa-w-leeks-chard-and-tofu-plus-other-fun-stuff-416844 (may not work)