You already know tofu is healthy for you in a variety of ways. Now put it in the company of quinoa, kale, avocado, and pomegranate seeds (super foods) and you've created a tasty, easy-to-fix salad that you can make ahead of time and keep in the refrigerator several days! By the way--there are a number of super foods and the lists vary, but you can bet that no one will dispute the benefits of eating the four included in this recipe (kale, quinoa, avocado, and pomegranate seeds).
This recipe was originally posted on Glue and Glitter by Becky Striepe and linked to from care2.com. We added the tofu to the recipe. -fs Ingredients
1 cup quinoa
1 1/2 cups water
1 pkg. tofu
2 packed cups kale, chopped into bite-sized pieces
juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon salt
1 cup pomegranate seeds
1 avocado, chopped
1/2 cup onion, minced
1/4 cup additional olive oil
Cook the quinoa in the water or vegetable or chicken broth. (2 cups liquid to one cup quinoa. Rinse quinoa thoroughly through a sieve, then add to liquid. Bring to boil, then simmer for 20 minutes.) Once cooked, transfer to the large bowl that you’ll be serving your salad in.
In a separate bowl, combine the kale, lemon juice, olive oil, and salt. Coat the kale well, and set it aside to wilt for at least 10 minutes.
When the quinoa has cooled, transfer the kale mixture, pomegranate seeds, avocado, onion, and additional olive oil to the bowl with the quinoa, and toss well.