sweet & tangy {black quinoa salad}

July 12, 2011
This afternoon, I quickly made this lunch and headed out for a kayaking adventure on Town Lake.  Not before dousing myself in SPF 110, mind you.  It's been a fabulously long day and I'm exhausted.  My friend Alanna was my kayaking partner and I also shared my lunch with her.  She's very much a PB&J-sandwich-kinda-gal and has never put her fork in a piece of tofu in her life.
Jess:  (via text) I made extras for lunch.  Come eat!  It's healthy, but I promise you'll like it.
Alanna:  (via text) Ummm...What. is. it?

Jess:  (via text) Veggies with quinoa.
Alanna:  (via text) Ummm...What. is. it?

Alanna: It looks like there's ants all over the vegetables. 
Alanna: Oh my gosh.  I really like it.
Black Quinoa Salad
vegan, gluten-free
1 cup uncooked black quinoa
1 1/2 cup water
1 zucchini, sliced
1 squash, sliced
1 red bell pepper, sliced
1 block of extra firm tofu, cubed
olive oil
white pepper
garlic powder
Sweet & Tangy Sauce
  1. Cook quinoa according to provided directions.  Drain and set aside.
  2. Pour 1 tablespoon of olive oil to a heated pan and add tofu and sliced veggies.  
  3. Add spices to taste.  I used a pinch of ginger (1/4 tsp),  about 1/2 teaspoon white pepper and about 1/2 teaspoon of garlic powder.  Let all sides brown.
  4. Once cooked, toss with quinoa. Add salt and sauce and serve! 

On a completely unrelated, but ever-important note:
Ever wish you born with a particular talent?  No question...Here's what I wish I had the skills to do.  I just KarminmMusic-binged and watched almost everything they've done.  Everything from Lil Wayne to Adele.  Holy smokes.

Can I get an amen?