This dish was not planned in my weekly meals last week. And I know I sound crazy when I say that I plan out my weekly meals. But this came about when I wasn't feeling so well and all I wanted was a bowl of chicken noodle soup, knowing I couldn't have noodles. So here is my EASY version of an alternative to chicken noodle soup.

Ingredients:
3 cups water
1 cup quina (washed and strained)
Chicken bullion square
2 sticks of carrots (chopped into pieces)
1/2 onion (chopped)
1 tsp basil
1/4 to 1/2 cups of tofu squares (some packages come already cut)

Steps:
Put all ingredients except for tofu in a pot and bring to a boil.
Bring down temperature and let simmer for about 30-45 minutes, depending on how soft you want the vegetables.
Add in tofu squares and let sit for another 10 minutes.
Enjoy!

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These quinoa sushi rolls turned out delightful, if I don't say so myself. It was even super filling and I only had one roll! Saved the other for work the next day and people stopped me in the kitchen to ask me if I made them myself. Sure did.

Ingredients:

• Quinoa
• Seaweed sheets
• Sliced cucumber
• Sliced carrots
• Vegetable or chicken broth

Steps:

1.  Before you do anything else, put 1 cup of washed and strained (with those strainers with super small holes) in a pot with 2 cups of broth. I actually had a chicken cube thing that I put in with my water.
2. Bring to a boil and let simmer for about 10-15 minutes or until the quinoa absorbs all the liquid.
3. Take off of heat and let cool until sticky- may take 10-15 minutes (or stick in fridge)
4. Place your seaweed sheet on a sushi roller (or wax paper) and spread your quinoa across the top.
5. Place your vegetables in the middle and roll. 
6. Squeeze with your roller or wax paper until quinoa has stayed in place.
7. Cut into pieces.

Depending on how tight you roll and how sticky your quinoa is, you may get some messy pieces, but guaranteed, it'll taste delicious!
I paired this with some delicious shredded Brussels sprouts salad - recipe coming soon!

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