INGREDIENTS
• 2 cups water
• 3/4 teaspoon salt, divided
• 1 cup quinoa, rinsed well
• 1/4 cup lemon juice
• 2 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, diced
• 1 small yellow bell pepper, diced
• 1 cup grape tomatoes, halved
• 1 cup diced cucumber
• 1 diced avocado
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. Place diced tofu on a baking sheet lightly sprayed with cooking spray (preferably olive oil). Lightly spray the top of the tofu as well, and add spices (Adobo, garlic powder, plain old pepper all add nice flavor). IMPORTANT: be careful about your oil and salty spices.
3. 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, and avocado; toss well to combine.
Makes (6) 1-1.25 cup servings of approximately 300 calories each.
Quinoa can be found in bulk at either Mustard Seed in Watertown or Hannaford on Arsenal St. The other ingredients are available in many grocery retailers.
WHY IT'S GREAT
Quinoa is a great source of protein, calcium and fiber. The caloric value of the salad is relatively low while making a filling, fresh meal. The avocado adds healthy fats, while the tofu is another great source of protein that can be flavored for additional taste. The recipe can also effectively be doubled so you can have leftovers which can serve as easy-to-carry meals for work lunches.
Notes: This recipe was modified from another recipe originally found here: EATING WELL RECIPE
