Place chicken into a large stockpot.
Pour hot water until the chicken is covered, bring to a boil.
Add the carrots, kelp, parsley, and celery into the stock pot and bring to a simmer.
Simmer for approximately 2 ½ hours until the chicken is tender.
Remove the chicken from the liquid and place it into a separate pan until needed. You'll want to keep the liquid (broth) in a separate container.
In a skillet cook tofu for 4 minutes, until firm. Set aside and slice/mash when cooled down.
Take the quinoa and place it into a fine mesh strainer. Hold the quinoa under cold running water rinsing until the water runs clear, drain well.
Pour 3 cups of the chicken broth into a saucepan and add the rinsed quinoa and canola oil. Bring to a boil. Simmer for 12 to 15 minutes until the quinoa is tender.
Remove the saucepan from the heat and let it sit for 5 minutes.
Fluff the quinoa with a fork.
Cut up the chicken to the size you prefer. Larger pieces for large dogs, smaller pieces for small dogs. Sprinkle the bone powder over the quinoa mixture and add the tofu.
Add the remaining water from the broth into the quinoa mixture and stir.
Let this sit for about 5-10 minutes until room temperature and serve to your dog.
