1. In a medium-sized pot add the quinoa and 3 cups of water. Bring to a boil, then lower the heat and simmer for 15 minutes, or until all of the water is absorbed.
2. Heat olive oil and sesame oil in a large pan over medium heat. Drain tofu and cut into 1.5cm cubes. Sauté tofu for roughly 10 minutes or until golden on all sides, then remove from pan and set aside.
3. You can enjoy the almonds and seeds raw, or you can toast them by placing the almonds, sunflower seeds, pumpkin seeds, and chia seeds in a dry pan and toasting them on high heat until golden. They will toast really quickly so stay with the pan and give it a shake every few seconds. Set aside to cool.
4. To prepare the dressing, place the garlic in the food processor and pulse until minced. Then, add the nutritional yeast, water, soy sauce, apple cider vinegar, olive oil, and tahini. Pulse until smooth.

To assemble the grain bowl:

1. Place a layer of warm quinoa at the bottom of a bowl. 
2. Top with spinach, grated beet and carrots, avocado, and tomato. 
3. Add the tofu
4. Sprinkle on the nuts and seeds
5. Finish with a drizzle of the dressing