Quinoa Pulao with Chicken, Tofu & Veggies

Rinse the quinoa thoroughly and strain it using a fine mesh strainer.
In a separate pan, boil the chicken, add 1 tbsp of rice vinegar, and let it fully cook. * see notes
Once the chicken is cooked, let it cool down slightly, and then shred it.
Heat 5 tablespoons of olive oil in a pan. Add cumin seeds and cardamoms and sauté for about 5 minutes until fragrant.
Then add the quinoa and black pepper to the pan. Stir-fry for 10 minutes.
Pour in 1 ½ cups of water, cover with a lid, and let it cook on low heat for 15-20 minutes.
In another pan, melt butter and fry the tofu until golden brown. Then set aside.
In the same pan, add any leftover olive oil and fry onions with cumin seeds until the onions turn brown.
Add all the spices and tomato paste, sauté for 5-7 minutes.
Now add in the vegetables and cook for about 10 minutes. Add a splash of water if needed to soften them, if you don't like crunchy vegetables.
Pour in the vinegar and worcestershire sauce, and cook for an additional 2 minutes.
Add the shredded chicken and tofu, and mix well.
Layer the cooked quinoa and veggies mixture. Cover the pan, and cook for another 5-6 minutes so that all the spices get infused inside the quinoa.
After 6 minutes, give everything a final stir. Your quinoa pulao is ready to serve!