Ingredients
Quinoa/Couscous
3/4 c. quinoa
3/4 c. Israeli couscous
3-4 sprigs of thyme
2 basil leaves
5 shakes of garlic powder
3 c. of water or vegetable stock

Spiced Hazelnuts
1 c. hazelnuts
1 tsp fresh rosemary, finely chopped
1 tsp. hot sauce
4 tbsp. honey or other sweetener
2 shakes cumin
1 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. salt, extra to sprinkle before baking

Blueberry Vinaigrette
1 c. blueberries
2 tbsp. honey or other sweetener
1 tbsp. & 1 tsp. balsamic vinegar
2 tbsp. lemon juice
1/2 small clove of garlic

Crunchy Tofu Croutons
1 pkg. extra firm tofu, diced into small cubes (1/4″ in size)
1 tsp. salt
1/2-1 tbsp. garlic powder (depending on desired garlicky flavor)
1 tbsp. olive oil

Sautéed Vegetables
1 c. fresh green beans (edamame would be delicious too)
1 c. corn (fresh or frozen)
1 medium zucchini, cut into 1/2″ pieces
1 tbsp. balsamic vinegar
2-3 shakes of garlic powder (can you tell I like garlic?)
1/2 tsp. rosemary (fresh or dried)
1/2 tsp. thyme (fresh or dried)

Finishing Touches
Crumbled goat cheese, diced fresh tomato and chia seeds sprinkled on top

Directions
1. In a large saucepan, cook the quinoa and couscous with the water or vegetable stock. Cook on medium/medium high heat for about 20 minutes or until the liquid is completely absorbed. Remove from heat, pour into a large serving dish and allow to cool.

2. While the quinoa/couscous is cooking, preheat your oven to 350ºF. Whisk together the honey, rosemary, hot sauce, cumin, lemon juice, olive oil and salt in a medium-sized bowl. Add the hazelnuts and toss until well coated.

3. Pour the hazelnuts onto a baking sheet prepared with a sheet of parchment paper. (DO NOT forget the parchment or you will have a pain of a cleanup later on.) Bake for 10 minutes or until the mixture is bubbling. Remove and allow to completely cool.

4. In a blender, combine the vinaigrette ingredients and mix until smooth. Pour into a glass measuring cup for easy pouring and set aside. 

5. Heat a tablespoon of olive oil in a large frying pan on medium high heat. Dump the tofu (cubed and drained) into the hot pan and season with salt and garlic powder. Cook for 2-3 minutes before stirring/flipping the tofu. Continue cooking until the tofu is crisp and each side is a deep golden brown in color. Remove from frying pan and allow to cool for five minutes.

6. In that same pan, cook the green beans along with 1/4 c. of water until almost tender. Add the corn, zucchini, balsamic vinegar, garlic powder, rosemary and thyme. Cook for about five minutes or until the zucchini starts to become translucent.

7. Pour the sauteed vegetables into the cooled couscous/quinoa and carefully fold in with a spatula until combined.

8. Pour the blueberry vinaigrette over the couscous/quinoa mixture, sprinkle the tofu croutons and hazelnuts (you may want to roughly chop before adding) on top.

9. Add the diced tomato, chia seeds and crumbled goat cheese before digging in. Enjoy!