•     2 cups water
•     3/4 teaspoon salt, divided
•     1 cup quinoa, rinsed well
•     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, (available at Fairway upstairs in the organic section)
•     1 small yellow, red or purple bell pepper, diced
•     1 cup sungold cherry tomatoes or grape tomatoes, halved
•     1 cup diced cucumber
•     1/2 cup chopped fresh parsley
•     1/2 cup chopped fresh mint

 
Directions

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.

Recipe from EatingWell.com.