Quinoa & Smoked Tofu Salad

 

 

 

Ingredients

2 cups  water

3/4 teaspoon  salt , divided

1 cup  quinoa, rinsed well (see Tip)

1/4 cup  lemon juice

3 tablespoons  extra-virgin olive oil

2 small cloves  garlic, minced

1/4 teaspoon  freshly ground pepper

1 6- or 8-ounce package  baked smoked tofu, (see Tip), diced

1   small yellow bell pepper, diced

1 cup  grape tomatoes, halved

1 cup  diced cucumber

1/2 cup  chopped fresh parsley

1/2 cup  chopped fresh mint

 

Directions

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.

2. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

Tips:
Tip: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Precooked "baked tofu" is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day.