INGREDIENTS
1 serving
balsamic tofu
1 cup
quinoa
1 cup
vegetable stock
1 cup
water
2 cups
kale
1/2 cup
pecans
1/2 cup
grape tomatoes
1/4 cup
cranberries
1/4 cup
extra virgin olive oil
1/2
juice of lemon
1 tbsp
balsamic vinegar
2 cloves
garlic
1 serving
coarse kosher salt and pepper
1 pinch
pepper flakes