Quinoa & Smoked Tofu Salad

This is a simple and healthy protein packed meal that you can make ahead and store in an air tight container for up to 2 days. Make the night before and enjoy for lunch the next day!

How much do you know about quinoa? Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous. Not only is it delicious, but so healthy too! It is highly appreciated for its nutritional value, as its protein content is very high, contains amino acids, fiber, magnesium and iron. It is also gluten free and easy to digest!

Ingredients:

* 2 cups water
* 3/4 teaspoon salt, divided
* 1 cup quinoa, rinsed well (see Tip)
* 1/4 cup lemon juice
* 3 tablespoons extra-virgin olive oil
* 2 small cloves garlic, minced
* 1/4 teaspoon freshly ground pepper
* 1 6- or 8-ounce package baked smoked tofu, diced
* 1 small yellow bell pepper, diced
* 1 cup grape tomatoes, halved
* 1 cup diced cucumber
* 1/2 cup chopped fresh parsley
* 1/2 cup chopped fresh mint

Directions:

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil.

2. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes.

3. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl.

4. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

Cheddar, Veggie & Vegetarian Protein Casserole

This is a yummy vegetarian hamburger helper-like version with added elements such as the fresh vegetables. Enjoy with a few slices of fruit or a side salad.

Substitutions: *
1. You use soy/almond/rice/hemp milk instead of regular milk
2. You can use vegan alternative cheese such as soy/almond/rice cheese

Serving Size: 6
Ingredients
-4 tsp. olive oil
-1 small red bell pepper, chopped (about 1 cup)
-1 1/2 cups frozen baby peas
-3 cloves garlic, minced (about 1 Tbs.)
-2 1/2 tsp. minced fresh thyme (or dry)
-8 oz. pasta
-1 3/4 cups low-fat milk *
-3 Tbs. all-purpose flour
-3 oz. sharp Cheddar cheese, grated (about 3/4 cup)
-6 oz. veggie crumbles, defrosted
-3 Tbs. Italian-seasoned breadcrumbs

Directions
1. Preheat oven to 425F. Heat 1 tsp. oil in 6-qt. Dutch oven over medium heat.

2. Add bell pepper, and cook, stirring often, 3 minutes. Stir in frozen peas, garlic and thyme, and cook, stirring often, 2 minutes more. Transfer to bowl and set aside.

3. Wipe out Dutch oven; fill with water, and bring to a boil. Add pasta, and cook about 4 minutes, or until just al dente. Drain and transfer to clean bowl. Drizzle with 2 tsp. olive oil, and toss to coat. Return Dutch oven to stove.

4. Heat 1 1/2 cups milk in Dutch oven over medium heat until almost simmering. Whisk together remaining 1/4 cup milk with flour in small bowl, then whisk into hot milk. Cook over medium-low heat, whisking constantly, 2 minutes, or until sauce thickens and bubbles.

5. Remove from heat, and stir in cheese. Season to taste with salt and pepper. Add
pasta, bell pepper mixture and tofu, and stir to combine.

6. Mix breadcrumbs with remaining 1 tsp. oil in small bowl; sprinkle over casserole.

7. Bake uncovered, 20 minutes, or until golden. Serve hot.