• 1 1/2 cups uncooked quinoa
  • 3 cups organic vegetable broth or water
  • 14-ounce package firm tofu, cut into small cubes
  • 3 tablespoons olive oil, divided
  • 1 cup chopped fresh basil
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons Dijon mustard
  • 2 teaspoons grated lemon rind
  • 4 cups chopped tomato (about 3 medium) $
  • 1/2 cup sliced green onions
  • 1/2 cup ahredded carrot
  • 15-ounce can black beans, rinsed and drained


Put broth/water and quinoa in a pan. Bring to a boil then reduce to low-heat, cover and simmer for 15 min. or until all liquid is absorbed. Put tofu on paper towels and squeeze out excess liquid. Put 1 tbslp. of the olive oil in a pan and saute tofu until lightly browned. Remove from heat and cool. Combine tofu, quinoa, tomatoes, beans, caroots and green onion in a large bowl. Mix in a separate bowl remaining olive oil, basil, mustard, lemon juice and rind in a bowl. Pour sauce over quinoa, stir and refridgerate.

Serves: 4

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