Sun-dried Tomato & Broccoli Rabe Quinoa Salad

By TPMay

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 ⁄2 yellow onion, finely chopped
• 3 garlic cloves, finely minced
• 1 bunch broccoli rabe (aka rapini) chopped into 11⁄2-inch pieces on the diagonal
• 1 cup sun-dried tomatoes, packed in oil, thinly sliced
• two 6-ounce packages savory baked firm organic tofu (firm or extra-firm), cut into 3⁄4-inch cubes (optional)
• 1 teaspoon crushed red chili flakes, more or less to your desired preference
• 1 cup cooked quinoa
• 1 tablespoon reduced-sodium tamari soy sauce
• 2 teaspoons fresh lemon juice

Preparation

Step 1

In a large sauté pan, warm 2 tablespoons of the extra-virgin olive oil over medium heat. Add the onion and garlic and cook over medium-low heat just until fragrant, about 5 minutes. Add the broccoli rabe, increase the heat to medium, and cook for about 2 minutes.
Add the sun-dried tomatoes and tofu (if using) to the pan and cook for 2 minutes more. Add the chili flakes and the cooked quinoa and toss to coat. Cook for another 3 minutes to warm all through.
Remove the pan from heat and stir in the remaining 1 tablespoon extra-virgin olive oil, soy sauce, and lemon juice. Serve hot alongside some grilled salmon or add more tofu to make it a full meal.
Serves 4.