Here is a recipe for another grain summer salad. I use quinoa because I like it. There are many other types of grains you can use in a summer salad such as barley, amaranth, millet, rice.

In this recipe, I also use tofu. I like the very firm tofu so that I can easily cut it into cubes. Because of the tofu and grains, it is not only packed with fiber, but also with protein to fill you up. When you eat fiber, it stays with you longer than carbohydrates, therefore you do not eat as much.

Recipe

First prepare the quinoa by following directions on the box. Usually it calls for 1 1/2 cups of water to 1 cup quinoa. Boil water, add quinoa and let simmer for about 12-15 minutes. Set aside.

Prepare whatever kind of veggies you would like to put in. I like greens so today I used mustard greens. I used 8 ounces of frozen mustard greens. I also used a grater to grate some carrots to put on top of the salad instead of cheese so that the calories are lower.

In a separate  pan -sprayed with olive oil  I cubed some extra firm tofu (you could also use tempeh, they both have a lot of protein). I rolled the tofu in some sesame seeds. Tofu is wet so this is very easy to do. You can also roll them in bread crumbs instead- or both! I cooked for about 5 minutes with a teaspoon  of low sodium soy sauce.

I  sliced up some black olives for garnish on top along with the carrots

I  then simmered 1/2 cup onions, added a clove of crushed garlic and the greens. After about 10 minutes I added the quinoa, and simmered another 10 minutes.

Then I topped the dish with the cooked tofu, carrots and black olives.

It is great either hot or cold.