We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that’s perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients—whole grains (quinoa), legumes (soy-based tofu) and plenty of vegetables.

Makes 6 servings, about 1 1/3 cups each

ACTIVE TIME: 25 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 cups water
3/4 teaspoon salt, divided
1 cup quinoa, rinsed well (see Tip)
1/4 cup lemon juice
3 tablespoons extra-virgin olive oil
2 small cloves garlic, minced
1/4 teaspoon freshly ground pepper
1 6- or 8-ounce package baked smoked tofu (see Tip), diced
1 small yellow bell pepper, diced
1 cup grape tomatoes, halved
1 cup diced cucumber
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
2. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

NUTRITION INFORMATION: Per serving: 228 calories; 10 g fat (1 g sat, 6 g mono); 0 mg cholesterol; 26 g carbohydrate; 9 g protein; 4 g fiber; 376 mg sodium; 418 mg potassium.
Nutrition bonus: Vitamin C (80% daily value), Iron (25% dv), Vitamin A (20% dv), Magnesium (19% dv).
2 Carbohydrate Servings
Exchanges: 1 1/2 starch, 1 vegetable, 1 1/2 fat

TIP: Tips: Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 day.

Absolutely yummy and it went over very well with my friends at a recent party. A breeze to make. For variety I mixed both white and red quinoa, and added a touch of jalapeno to the dressing.

, Portland, OR

I made this for some vegetarian friends. They loved it and requested the recipe. I made it again for my self and my husband who is NOT a vegetarian. We both liked it so much it is now part of my summer repertoire. So easy and delicious!

Annette, Greensboro, NC