Thursday, February 11, 2010

Quinoa & Tofu salad

Recipe of the Week:

Quinoa & Tofu Salad

* 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

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.
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.


Per serving: 228 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 26 g carbohydrates; 9 g protein; 4 g fiber; 376 mg sodium; 418 mg potassium.

Nutrition Bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Magnesium (19% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat


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