Quinoa salad with tofu and nectarines

This is a very light salad best served as an entrée or to accompany a grilled dish.

Ingredients (serves 4-6)

- 1 cup quinoa, boiled according to the instructions on the packaging

- 4 nectarines, cut into bite size pieces

- 350 g firm tofu (organic)

- a handful mint leaves, chopped

- a handful walnuts, toasted

Tofu marinade

- 3 Tablespoons Tamari

- 3 Tablespoons freshly squeezed orange juice

- 3 Tablespoons toasted sesame oil

Dressing

- 1/2 orange, juiced

- 1/2 lemon, juiced

- 3 Tablespoons extra virgin olive oil

- 1 Tablespoon mint

- 1/2 teaspoon cayenne

Prepare the tofu marinade by combining the listed ingredients. Dice the tofu and place it into a dish, cover it with the marinade and keep it in the fridge overnight. If pressed for time, bake the tofu in its marinade at 350F for about 25 minutes, then allow to cool before adding to the salad. Place the quinoa into a large bowl, fluff with a fork and allow to cool. Toss the quinoa with the dressing. Taste and adjust seasonings. Garnish with the tofu, nectarines, walnuts and mint.  Enjoy!