In honor of Kona (Ironman World Championships) this weekend I made the most delicious Hawaiian salad the other night.
I hope you enjoy it!
Hawaiian Quinoa Pineapple Tofu Salad
1/2 container firm tofu (cubed)
1/2 tbsp olive oil
Optional: cheese and salsa
1. Cook tofu in olive oil until golden brown, on medium heat.
2. Slice pineapple and cut veggies.
3. Cook quinoa according to package (the rule is 2:1 ratio of water to quinoa. I usually do 1 cup water to 1/2 cup quinoa and that is plenty for Karel and myself).
4. Assemble everything in a large shallow bowl (presentation counts) and top with mozzarella cheese and salsa.