Vegan Meal of the Week: Quinoa Salad with Baked Tofu

Quinoa is a healthy whole grain, a good source of protein, fiber, iron, copper, thiamin and vitamin B6. Quinoa with tofu and vegetables is a great substitute for a less healthy, less environmental meat dinner, so try this delicious quinoa salad, full of nutritious and herbal flavoring.

Serves: 6

Ingredients:

2 cups water

¾ teaspoon salt

1 cup quinoa

¼ cup lemon juice

3 tablespoons extra-virgin olive oil

2 cloves minced garlic

1 8-ounce package store-bought baked tofu (I recommend getting this from Trader Joe's or Harris Teeter) , chopped

1 yellow, orange, or red bell pepper, diced

1 cup grape tomatoes, halved

1 cup diced cucumber

½ cup chopped fresh mint

½ cup chopped fresh basil

Instructions:

1. Bring water to a boil in a medium saucepan with ½ teaspoon of salt.

2. Add quinoa and return to a boil.

3. Reduce to a simmer, cover and cook for 15-20 minutes until the water has been absorbed.

4. Spread the quinoa on a baking sheet to cool for 10 minutes.

5. Mix quinoa, tofu, pepper, tomatoes, cucumber, mint, and basil in a large bowl.

6. In a measuring cup, mix ¼ teaspoon salt, lemon juice, olive oil, and garlic for dressing.

7. Pour dressing over quinoa salad and stir.

8. Keep refrigerated. Enjoy!

Sources:

Szalay, Jessie. “Quinoa: Health Benefits & Nutrition Facts.” LiveScience, Purch, 6 Apr. 2015.