1 1/2 cup – quinoa
3 cup – veggie or chicken broth
1 14 oz – package firm tofu cut into cubes
3 tablespoons – olive oil
1 1/4 teaspoon – salt divided
1 cup – chopped fresh basil
3 tablespoons – fresh lemon juice
2 tablespoons – Dijon mustard
1 teaspoon – honey
2 teaspoons – grated lemon rind
1/4-1/2 teaspoon – black pepper
2 cloves – garlic, minced
1 10oz – package frozen green peas or shelled edamame
4 cups – chopped tomatoes
1/2 cup – sliced green onions
1/2 cup – chopped red pepper
1 15oz – can black beans or chickpeas, rinsed and drained
Optional: Instead of tofu you can stir in grilled chicken or salmon.
1. Combine quinoa and broth in a saucepan over medium-high heat. Bring to a boil. Cover, reduce heat and simmer for 15 minutes until broth is absorbed. Remove from heat.
2. Before cutting tofu into cubes place between paper towel and press on tofu to remove extra water. Cut into cubes and press again between layers of paper towels. Heat 1 tablespoon olive oil in skillet on medium-high heat. Add tofu. add 1/4 teaspoon salt. Saute tofu 7-10 minutes, until golden. Remove from heat.
3. In a separate bowl whisk together dressing ingredients. Combine 2 tablespoons olive oil, 1 teaspoon salt, basil and lemon juice, Dijon mustard, honey, lemon rind, black pepper and garlic. Whisk until ingredients are well blended. Pour quinoa into large bowl and add dressing. Cook peas or shelled edamame and add to quinoa. Stir in tofu, tomatoes, green onions, red pepper and black beans. Stir. Take it for lunch, store leftovers in an airtight container in the refrigerator.