Serves 6

3 1/2 c. water
1 1/2 c. quinoa
½ package extra firm tofu (drained and cubed into ½" pieces)
2 c. chopped spinach or baby spinach
½ bunch basil, chopped
1/2 c. dried cranberries, diced
3/4 c. coarsely chopped walnuts
2 Tbs. extra-virgin olive oil
4 Tbs. balsamic vinegar
1 Tbs. honey
Sea salt to taste
 
Boil water and add quinoa; stir, cover, and reduce to a simmer. Cook quinoa until all the water is absorbed, about 25 minutes (quinoa should be soft). Set aside and cool.
 
In a large salad bowl, add chopped basil, spinach and dried cranberries. Toast the walnuts in a sautée pan on low heat for about five minutes, then add to the salad bowl. Add the olive oil, balsamic vinegar, honey, salt and pepper to the bowl. Mix well.
 
Add the quinoa and the cubed tofu to the salad bowl. Toss well. Place in the refrigerator for one hour to let the flavors marinate. Serve cold or at room temperature.

Source: Chef Candice Kumai