- 1 head endive lettuce, chopped, washed & dried
- 1 avocado, diced
- 1 granny smith apple, chopped
- 1 cup cilantro
- 1 cup quinoa
- 1 package of firm tofu, cubed
- 2 tbs plain low fat yogurt
- 2 tbs olive oil
- 1/2 tbsp lime juice
- 1/2 tsp lime zest
- 1-1/2 tsp salt
- 1/2 tsp pepper
- 1 serrano pepper, minced
- 1 tsp agave syrup
In a medium pot add dried quinoa and 1/2 teaspoon each of olive oil and salt to the cold water. Cover and bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until quinoa is tender. Quinoa is cooked when the outer rim of the quinoa grain starts to spiral off. Once tender, turn off the heat and allow the quinoa to steam with the lid on for 10 minutes so that the quinoa will be fluffy. Set aside.
To make the dressing, use the remaining olive oil, lime juice and zest, agave syrup, serrano pepper, yogurt and salt. Mix with a fork until well incorporated.
Drain the tofu on paper towels and pat dry to remove the excess liquid. Season the tofu with a teaspoon of the dressing and an extra pinch of salt and pepper. Sear the tofu until golden brown in a non-stick skillet over medium high heat. Remove and set aside.
In a large bowl add the endive lettuce, quinoa, avocado, apple, cilantro and tofu. When ready to serve toss the salad with the dressing and season with salt and pepper. Enjoy, and healthy eating!