Quinoa and Tofu with Kale Salad
Quinoa and Tofu with Kale Salad
Ingredients
- ½ cup (90 g) quinoa, rinsed and drained
- ½ lb (225 g) firm tofu, crumbled
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- ½ lb (225 g) kale, stems removed, leaves thinly sliced
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) olive oil
- 1 ½ cups (265 g) red grapes, halved
- 2 Lebanese cucumbers, cut into thin sticks 2 inches (5 cm) long
- ½ red onion, finely chopped
- ¼ cup (40 g) pumpkin seeds
- 1 recipe dragon sauce
- 4 radishes, thinly sliced
Instructions
- In a pot of salted boiling water, cook the quinoa for 12 minutes or until tender. Drain.
- In a large non-stick skillet over high heat, brown the tofu and garlic in the oil. Add the quinoa and cook for 2 minutes. Season with salt and pepper.
Quinoa and Tofu with Kale Salad