Nutty tri-color quinoa is the base of this Vegan bowl. Top it with marinated tofu, carrot ribbons, kale, and broccoli. Pickled beet and ginger give it a sweet and spicy kick. Dress it all up with a carrot vinaigrette and Sriracha on the side.
Conventional oven (chef recommends) - Remove lid and Sriracha. Pour as much vinaigrette over the dish as you please. Heat at 400 in the package until dish has reached the desired temperature(12-15 mins). Add the desired amount of Sriracha.
Microwave (varies by microwave) - Warm dish in our packaging (without lid) or microwave-safe container for 2-4 minutes or until the dish is slightly steaming.