Spa Quinoa Salad

Serves 6

1 ˝ cups water

˝ tsp sea salt

1 cup quinoa, whole grain, rinsed several times in a fine-mesh strainer and drained

12 oz firm tofu, baked

2 Tbsp Italian parsley, chopped

Ľ cup chives, chopped

˝ red pepper, diced

˝ cup Spa Vinaigrette (see recipe)

6 lettuce leaves

3 tomatoes, red ripe, sliced

1 yellow tomato, sliced

1 red onion, sliced

In a small saucepan, bring water and salt to a boil. Stir in quinoa; return to boil, reduce heat to low, and simmer for 20 minutes or until all the water has been absorbed. Spread the quinoa on a baking sheet to cool.

Dice tofu. In a large bowl, gently combine tofu, cooked quinoa, parsley, chives and red pepper. Pour on vinaigrette. Toss gently to mix. Stand at room temperature for 1 hour.

Rinse and dry lettuce leaves. Arrange tomato slices and onion slices on lettuce leaves, spoon salad on the center, and serve.

Nutritional Information: Calories: 205 / Protein: 10 grams / Carbohydrate: 28 grams / Fat: 7 grams / Cholesterol: 0 mg / Fiber: 4 grams / Sugar: 3 grams / Sodium: 242 mgs