Quinoa & Tofu Salad

serve 6

From Eating Well.com

Ingredients:
2 c water
3/4 t salt, divided
1 c quinoa, rinsed well
1/4 c lemon juice
3 T extra-virgin olive oil
2 small cloves garlic, minced
1/4 t freshly ground pepper
6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 c grape tomatoes, halved
1 c diced cucumber
1/2 c chopped fresh parsley
1/2 c chopped fresh mint

Directions:

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. 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. Yummy!

Note: You can try to bake the tofu yourself, but I found that pre-baked tofu taste better. When I tried to bake the tofu myself it just was too bland.