Ingredients

• 2 (14.5 ounce) cans chicken broth
• 1 cup water
• 1 cup quinoa
• 1 (12 ounce) package extra-firm tofu, diced
• 1 bunch kale, chopped
• 1 cup sliced carrots
• 1 small red bell pepper, chopped
• 1/2 teaspoon garlic salt, or more to taste

Instructions

1. Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.