Quinoa & Smoked Tofu Salad || Gracefult Kitchen

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Quinoa & Smoked Tofu Salad

Lunch

We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that's perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients--whole grains (quinoa), legumes (soy-based tofu) and plenty of vegetables.

Ingredients

2 cups water
¾ teaspoon salt, divided
1 cup quinoa, rinsed well (see Tip)
¼ cup lemon juice
3 tablespoons extra-virgin olive oil
2 small cloves garlic, minced
¼ 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
½ cup chopped fresh parsley
½ cup chopped fresh mint

Description

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.
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.