Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa

INGREDIENTS

Dressing:

2 tbsp

rice vinegar

2 tbsp

low-sodium soy sauce

2 tsp

dark sesame oil

crushed red pepper

Stir-fry:

1 1/2 cups

water

1 1/2 cups

uncooked quinoa

1 tbsp

dark sesame oil

1 cup

chopped onion

garlic cloves, minced

2 cups

red bell pepper strips

2 cups

sliced mushrooms

2 cups

(1-inch) sliced asparagus (about 1 pound)

1/2 tsp

salt

1 12.3 ounce package

reduced-fat firm tofu, drained and cubed

2 tbsp

sesame seeds