Quinoa & Smoked Tofu Salad
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.
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
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2 cups water
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¾ teaspoon salt, divided
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1 cup quinoa, rinsed well (see Tip)
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¼ cup lemon juice
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3 tablespoons extra-virgin olive oil
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2 small cloves garlic, minced
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¼ teaspoon freshly ground pepper
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1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
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1 small yellow bell pepper, diced
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1 cup grape tomatoes, halved
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1 cup diced cucumber
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½ cup chopped fresh parsley
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½ cup chopped fresh mint
Method
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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.
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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.
