• Add the quinoa, rice, water, and salt to a saucepan with a lid on high heat. Once it comes to a boil, lower heat to simmer and cook for 20 minutes, covered.
• While the grains are cooking, cook the lentils. Add red lentils and water to a saucepan and bring to a boil. Once boiling, reduce the heat to simmer and cook lentils uncovered for about five minutes or until just tender. Drain and seat aside.
• While the lentils are cooking, make the tofu. In a medium-sized cast-iron pan or skillet, cook one tablespoon of the oil over medium high heat. Add the cubed tofu, garlic, cumin, and sea salt. Cook for about 10 to 15 minutes stirring occasionally until slightly browned.
• While the grains, lentils, and tofu are cooking, heat a large skillet over medium heat and add the coconut oil, garlic, and ginger. Sauté for a few minutes, stirring frequently to prevent burning.
• Add all the spices, including curry powder, turmeric, and salt, and cook for another minute more.
• Reduce heat to low, stir in the coconut milk, maple syrup, and diced red peppers, and cook for three minutes. The gorgeous bright color and aromas are mouthwatering!
• Stir in the lentils and add more seasoning if it needs it.
• Grab five containers and divide the quinoa rice mixture, the tofu, and the lentils evenly.

Here's the nutritional info for one serving: