Quinoa and Tofu Salad | Challenge 22

Ingredients

• 1 cup quinoa, rinsed in a fine-mesh colander (or 185 g)
• 2 cups water (or 473 g)
• 1 can chickpeas, rinsed and drained, or 1½ cups cooked chickpeas (or 230 g)
• 10 oz tofu, diced (or 300 g)
• 1½ cups baby spinach, roughly chopped (or 50 g)
• ½ cup fresh parsley, chopped (or 30 g)
• ½ cup fresh cilantro, chopped (or 30 g), or add more parsley
• ⅓ cup green onion leaves, chopped (or 35 g)
• ¼ cup Kalamata olives, thinly sliced (or 60 g)
• ⅓ cup pumpkin seeds, toasted (or 40 g)
• ¼ cup olive oil (or 53 g)
• 4 tbsp lemon juice (or 57 g)
• 2 tbsp tahini (or 30 g)
• 1 large garlic clove, pressed or minced
• ½ tsp fine sea salt
• Freshly ground black pepper