Sun-dried Tomato and Broccoli Rabe Quinoa
1. In a large sauté pan, warm 2 tablespoons of the extra-virgin olive oil over medium heat. Add the onion and garlic and cook over medium-low heat just until fragrant, about 5 minutes. Add the broccoli rabe, increase the heat to medium, and cook for about 2 minutes.
2. Add the sun-dried tomatoes and tofu (if using) to the pan and cook for 2 minutes more. Add the chili flakes and the cooked quinoa and toss to coat. Cook for another 3 minutes to warm all through.
3. Remove the pan from heat and stir in the remaining 1 tablespoon extra-virgin olive oil, soy sauce, and lemon juice. Crumble goat cheese to finish.
Serve hot alongside some grilled salmon or add more tofu to make it a full meal. Enjoy!