1. Preheat

   Preheat the oven to 425F. Line two sheet pans with foil.

   Connect Oven
2. Cook Peppers & Onions

   Toss peppers, onion, garlic & thyme together. Drizzle with olive oil & season. Bake for 13 minutes.

   • 2 , sliced Red Bell Peppers
   • 1 , sliced Yellow Onion
   • 1 pinch Black Pepper
   • 1 Tbsp Olive Oil
   • 2 , sliced Garlic Cloves
   • 1/2 tsp Kosher Salt
   • 4 sprigs Garden Fresh Thyme
3. Flavor & Boil Quinoa

   Combine all ingredients in large pot & bring to a boil.

   • 1 , smashed Garlic Clove
   • 2 sprigs Garden Fresh Thyme
   • 1/2 tsp Kosher Salt
   • 2/3 cup Red Quinoa
   • 1 1/3 cups Water
4. Bake Tofu

   Drain tofu and pat dry. Season. Bake for 22 - 28 minutes.

   • 1 pinch Black Pepper
   • 2 packages , halved Extra Firm Tofu
   • 1 1/2 Tbsp Olive Oil
   • 1 tsp Kosher Salt
5. Make Curry

   Prepare ingredients. Saute ingredients in olive oil over medium heat; cook, stirring occasionally, until onions are soft, about 6 minutes.

   • 1/2 Tbsp Olive Oil
   • 1 , smashed Garlic Clove
   • 1 , finely diced Yellow Onion
   • 1 , finely diced Green Bell Pepper
6. Cover & Simmer Quinoa

   Reduce heat & simmer, covered, for 15 minutes. Remove garlic & thyme. Fluff with a fork.

   • 2/3 cup Red Quinoa
7. Make Curry Cont.

   Add remaining ingredients to peppers & onions. Bring to a simmer & cook until thickened, about 10 minutes.

   • 1 tsp Green Curry Paste
   • 1/2 cup Canned Coconut Milk
   • 1/2 cup Vegetable Stock
   • 2 Fresh Lime Leaves
   • 1/2 , juiced Lime
   • 1/2 stalk , split in 2 Lemongrass
   • 1/2 tsp , grated Ginger
8. Season & Taste Curry

   Discard lime leaves & lemongrass. Season to taste.

   • to taste Lime Juice
   • to taste Kosher Salt
   • to taste Black Pepper
9. Serve & Enjoy!

   Pair with good music.

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	Amount per serving	Daily value percentage
Calories	500 kcal
Total Fat	28 g	36%
Total Saturated Fat	9 g	46%
Unsaturated Fat	19 g
Low Cholesterol	0 mg	0%
Sodium	1230 mg	50%
Total Carbohydrate	38 g	14%
Fiber Total Dietary	8 g	29%
Sugars Total	8 g
Good Source: Protein	27 g	55%
Excellent Source: Vitamin C	130 mg	140%

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	Amount per serving	Daily value percentage
Good Source: Calcium	629 mg	50%
Good Source: Iron	8 mg	45%
Potassium K	870 mg	20%
Vitamin E	3.5 mg	25%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	0.3 mg	25%
Niacin	2.5 mg	15%
Pantothenic Acid	2.5 mg	45%
Vitamin B-6	0.7 mg	45%
Folate (B9)	128 µg	30%

By Innit Culinary Team