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    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.


    • 2 cups water
    • 3/4 teaspoon salt, divided
    • 1 cup quinoa, rinsed well (see Tip)
    • 1/4 cup lemon juice
    • 3 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, (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


    Step 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.
    Step 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.


    Tips: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets. Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.

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