Tabbouleh with Tofu

• 1 cup uncooked quinoa, rinsed well
• 1 Tbs. curry powder
• 1 Tbs. reduced-sodium soy sauce
• 1 tsp. minced garlic
• 4 oz. firm tofu, well drained and cut into small cubes
• 1 1/2 cups finely chopped fresh flat-leaf parsley
• 1 medium tomato, seeded and diced
• 1 medium cucumber, peeled and diced
• 1 scallion (white and light green parts), thinly sliced
• 3 Tbs. fresh lime juice (2 limes)
• 1 Tbs. finely chopped fresh mint
• 1/2 tsp. salt
• 6 large red leaf lettuce leaves
• 1 head romaine lettuce, chopped

1. In medium saucepan, combine quinoa, curry powder, soy sauce, garlic and 5 cups water.
2. Bring to a boil over high heat.
3. Reduce heat to low and simmer until quinoa is tender and transparent, about 15 minutes.
4. Remove from heat; set aside to cool slightly.
5. Drain quinoa mixture and transfer to large bowl.
6. Add tofu, parsley, tomato, cucumber, scallion, lime juice, mint and salt.
7. Toss well, fluffing quinoa with fork.
8. Season with freshly ground pepper to taste.
9. Line serving plates with lettuce.
10. Top with chopped romaine, spoon quinoa mixture on top and serve.

quinoa, curry powder, soy sauce, garlic, firm tofu, parsley, tomato, cucumber, scallion, lime juice, fresh mint, salt, red leaf, romaine lettuce

Taken from www.vegetariantimes.com/recipe/tabbouleh-with-tofu/ (may not work)