Ingredients (serves 2 + leftovers for lunch):

• 1 Cup cooked quinoa
• 2-3 medium sweet potatoes, diced & steamed until tender
• 14 oz extra firm tofu, cut into 1-inch cubes
• 12 oz shiitake mushrooms, sliced
• 1 bunch fresh spinach
• 1/4 Cup white wine
• 1/4 Cup Tamari (gluten-free if needed)
• 2-3 cloves garlic, minced
• 1 Tablespoon freshly grated ginger
• Optional:  1-3 diced hot peppers

 Directions:

1. In a sauté pan add your minced garlic, grated ginger, (hot peppers, if using), white wine, tamari sauce, and sauté for about 5 minutes.  Add in your shiitake mushrooms, steamed sweet potatoes, cubed tofu, and sauté for 10 minutes.  Toss in the spinach and cook until tender. 
2. Taste a bite and adjust any seasonings as necessary.  Serve your stir fry over your cooked quinoa.

3. Enjoy eating whole!