• 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 set aside.
• While the lentils are cooking, make the tofu. In a medium-size 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 10-15 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 3 minutes. The gorgeous bright color and aromas are mouthwatering!
• Stir in the lentils, the lemon juice, 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 1 serving: