Quinoa and Tofu with Kale Salad | RICARDO

Ingredients

• ½ cup (90 g) quinoa, rinsed and drained
• ½ lb (225 g) firm tofu, crumbled
• 2 garlic cloves, chopped
• 2 tbsp (30 ml) olive oil
• ½ lb (225 g) kale, stems removed, leaves thinly sliced
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• 1 ½ cups (265 g) red grapes, halved
• 2 Lebanese cucumbers, cut into thin sticks 2 inches (5 cm) long
• ½ red onion, finely chopped
• ¼ cup (40 g) pumpkin seeds
• 1 recipe dragon sauce
• 4 radishes, thinly sliced