Ingredients
For the Quinoa Salad:
- 1 ¾ cups water
- ½ teaspoon sea salt
- 1 cup quinoa
- 1 cup seeded
- diced English cucumber (about ½ cucumber)
- 1 pint cherry tomatoes, halved
- 1 tablespoon chopped fresh basil
- 1 garlic clove,minced
- 1 tablespoon chopped fresh oregano
- 1 cup Kalamata olives,roughly chopped
- 1/3 cup crumbled feta cheese
- ½ small red onion, diced
- 1 tablespoon lemon juice
For the Grilled Tofu:
- ¼ cup lemon juice
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 tablespoon chopped fresh oregano
- Sea salt
- freshly ground black pepper, to taste
- 14 ounces extra firm tofu, drained, patted dry, cut into ½-inch slices
For the Grilled Eggplant:
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1 large eggplant, halved widthwise, cut into 1/2-inch slices
- Sea salt, to taste
Directions
To make quinoa salad:
- In a small pot, bring water to a boil with salt. Add quinoa, turn heat down to a simmer, and cook until all water is absorbed, about 15 minutes. Turn heat off, and let stand covered, for another 10 minutes.
- Allow quinoa to come to room temperature. Fluff with a fork.
- In a large bowl, toss quinoa with remaining salad ingredients. Taste and season with salt, if needed.
To make grilled tofu:
- Whisk together lemon juice, oil, garlic, oregano, salt and pepper in a small bowl.
- In a shallow dish, coat tofu in marinade. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Heat a grill pan over medium-high heat. Cook tofu until browned, 3-4 minutes per side, basting occasionally with marinade.
To make grilled eggplant:
- Combine olive oil and garlic, and brush eggplant on both sides. Season with salt.
- Grill over medium-high heat until softened and browned, 4-5 minutes per side.
This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.