Rainbow Salad with Quinoa and Tofu – Healthy Habits Blog

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 block (14 ounces) extra-firm tofu, pressed and cubed
• 1 tablespoon soy sauce or tamari (for a gluten-free option)
• 1 tablespoon olive oil
• 2 cups kale, chopped and massaged
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/2 cup red cabbage, thinly sliced
• 1/4 cup pumpkin seeds or sunflower seeds (optional)
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 1 clove garlic, minced
• 2-4 tablespoons water (to thin the dressing as needed)
• Salt and pepper to taste