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
Instructions
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. Make sure to
drain any excess water. 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.
Originally Submitted
5/2/2011
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