Summer salad. Serves 4.
Rinse quinoa under cold running water and drain.
Bring 2 cups water to a boil.
Add quinoa and a vegetable stock cube to water and stir in.
Reduce heat, cover and simmer for 15 to 20 minutes, until quinoa is tender and all the liquid is absorbed. Uncover and allow to cool.
Toast the almonds in a dry skillet over low heat for 3–5 minutes, until lightly browned and fragrant.
For the vinaigrette, whisk vinegar and Italian salad dressing in a large bowl.
Slowly add the oil, whisking well.
Place the quinoa in a large serving bowl add tofu. Toss to mix.
Pour the salad dressing over the mixture and toss again.
Place in the refrigerator to chill and season for at least 4 hours. If you leave it for the next day, the
Add toasted almonds just before serving and garnish with whole grapes if desired.
Serve at room temperature.
1 1/3 cups quinoa,
1/2 cup sliced almonds,
2 cups chopped tofu,
1 cube vegetable stock,
2 tbs. rice vinegar,
1 pkg. Italian salad dressing herbs,
2 tbs. olive oil,