Summery Quinoa Salad

As the weather starts to get nicer, I love to eat fresh salads that are delicious and filling.  Yesterday I went to Haymarket and bought tons of fresh veggies.  I couldn't wait to get to making lunch salads for the week.

Summery Quinoa Salad
Ingredients:

• 2 cups water
• 3/4 teaspoon salt, divided
• 1 cup quinoa, rinsed 
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 2 small cloves garlic, minced
• 1/4 teaspoon freshly ground pepper
• 1 6 oz of extra firm tofu
• 1 small bell pepper, diced (any color will do)
• 1 cup grape tomatoes, halved
• 1 cup diced cucumber
• 2 green onions, chopped
• • 2 stalks of celery peeled and chopped well
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 
  

Start by preparing your quinoa.  Make sure you rinse it well to get rid of the bitter outside coating.  I usually soak it in cold water for about 1/2 an hour and then drain.  Add two cups of water, 1 tablespoon of EVOO and a dash of salt to a medium sauce pan.  Bring it all to a boil and add the quinoa.  Turn down the heat to low and cover.  Cook for about 20 minutes.  Once your quinoa is cooked, chill it in the refrigerator to chill while you prepare you other ingredients.

Dice all of your veggies and set them aside.  In a small frying pan, take a little EVOO and soy sauce and heat them on low heat.  Add the tofu and cover.  Brown the tofu and toss constantly so as not to burn it.  Once it is cooked, but on a plate and in place in the refrigerator to cool.

In a small bowl, combine the lemon juice, EVOO, garlic, parsley, salt, pepper and mint and whisk them well.  In a large bowl take the chilled quinoa and add the veggies and tofu.  Mix well.  Then slowly add the oil/lemon mixture gradually, combining all the ingredients well.  Refrigerate for about 20 minutes before serving to let the ingredients meld.