Coarse kosher salt and freshly ground black pepper
Pinchof crushed red pepper flakesoptional
Instructions
Prepare the balsamic tofu.
Meanwhile, bring quinoa, vegetable stock, and water to a boil in a 2 quart saucepan. Cover, lower the heat, and simmer until all the water has been absorbed, about 20 minutes. Remove from heat and let rest 5-10 minutes.
Transfer the quinoa to a large bowl. Add the kale, pecans, tomatoes, and cranberries. Toss gently to combine.
In a small bowl or jar, whisk or shake together all the dressing ingredients. Pour over the quinoa mixture and toss gently to coat evenly.
Add the balsamic tofu. This salad can be enjoyed cold, at room temperature, or slightly warmed. It will keep covered in the refrigerator for 3-5 days.
Video
Notes
Ingredients for Balsamic Tofu:
14 ounces tofu
⅓ cup balsamic vinegar
1 tablespoon soy sauce
1 tablespoon pure maple syrup
2 cloves garlic, pressed
1 teaspoon Italian seasoning
Coarse kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil
Here are instructions for how to make the balsamic tofu.
Tips for customizing your quinoa salad:
Swap the grape tomatoes and dried cranberries for sun-dried tomatoes
Swap the pecans for whatever nuts you have on hand such as sliced almonds or pine nuts
Add feta or fresh mozzarella balls (bocconcini) for a vegetarian quinoa salad
Use your other favorite grain in place of the quinoa such as bulgur or farro