Bring a pot of salted water to the boil. Bring a full kettle to the boil.
Cook quinoa. Cook quinoa in pot of boiling water for about 15 minutes, until tender. Drain well.
Prep & cook edamame, broccoli & bok choy. Place edamame and broccoli in a heat-proof bowl with a pinch of salt and cover with boiling water. Cover and leave to cook for 3 minutes, then add bok choy and cook a further 2 minutes, until just tender. Drain well and toss with soy sauce.
Prep & cook tofu. Season tofu. Heat 1/4 tsp oil in a non-stick fry-pan on medium high heat. Cook tofu for 1–2 minutes each side, until golden.
Prep & build bowls. Arrange quinoa, greens, tofu and avocado in bowls or lunch containers. Top with sesame seeds.
Notes
Nutritional Info (per serve) Energy (kJ): 1830 Energy (Cal): 437 Carbohydrate (g): 25.0 Protein (g): 27.1 Fat (g): 21.7 Saturated Fat (g): 3.1 Sugars (g): 3.5