1 cup uncooked quinoa, rinsed
2 cups of water
2 cooked beets, chopped in square cubes
One handful of roasted unsalted pecans
Seedless grapes cut in half (about 10 to 15)
Tofu, grilled and cut into cubes
Two cups of baby spinach or arugula rinsed
One handful of dry cranberries
Low sodium Soy sauce
One tablespoon of almond butter
One teaspoon of Raw Agave nectar
Marinate the tofu with low sodium soy sauce, salt and cayenne pepper for about 20 minutes. Then grill the sliced tofu (about ½ inch) and when it’s grilled to a golden shade, cut in small pieces (same size as you cut the beets).
In a saucepan, combine the quinoa, water and Himalaya salt and cayenne pepper. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, for about 15 minutes. Remove the water if any left, cool slightly, and then fluff with a fork.
Transfer the quinoa to a serving bowl and stir with the beets, pecans, cayenne pepper, seedless grapes, tofu, dry cranberries, and the arugula. Mix the dressing well and serve.
Add salt and cayenne pepper to taste before serving.
For the non-vegetarians, you can sub the tofu for shrimp or sliced chicken.
Serve with a spinach salad.