Tofu and Asparagus Quinoa Salad

1.Heat oil in a pot over medium heat. Add garlic and onions to the pot and cook for about 1 minute, stirring occasionally. Add sun-dried tomatoes and cook for another minute more.

2. Add chicken stock, lemon juice, lemon zest, quinoa, tofu, and pepper. Mix together, cover and simmer for 15 minutes.

3. Arrange asparagus on top of quinoa mixture, cover and continue cooking for 5-8 more minutes, until the liquid is completely soaked up. Add parmesan cheese chunks and toasted walnuts and stir gently to combine. Serve and enjoy!