What a lovely and healthy salad this is, especially on a warm summer day.

Quinoa salad with smoked tofu, grapes and almonds

Serving Size: 4


  • 1 1/3 cups quinoa
  • 1 cube vegetable bullion
  • 1/2 cup sliced almonds
  • 2 tbs. rice vinegar
  • 1 pkg. Italian salad dressing herbs
  • 2 tbs. olive oil
  • 2 cups spicy tofu, cut in small pieces
  • 1 1/2 cups green grapes, cut in half


  1. Rinse quinoa under cold running water and drain.
  2. Bring 2 cups water to a boil.
  3. Stir quinoa and a vegetable bouillon cube.
  4. Reduce heat, cover and simmer for 15 to 20 minutes, until quinoa is tender and all the liquid is absorbed.
  5. Uncover and let cool.
  6. Toast the almonds in a dry skillet over low heat for 3–5 minutes, until lightly browned and fragrant.
  7. For the vinaigrette, whisk vinegar and Italian salad dressing in a large bowl.
  8. Slowly add the oil, whisking well.
  9. Place the quinoa in a large serving bowl add tofu and grapes toss with a fork to mix well.
  10. Pour the salad dressing over the mixture and once again. toss to mix.
  11. Place in the refrigerator to chill and season for at least 4 hours.
  12. Add toasted almonds just before serving and garnish with whole grapes if desired.
  13. Serve at room temperature.


It tastes even better on the second day when the salad has had time to soak up the flavors of the dressing.