| 2 cups water | 1 cup Organic Tattva Quinoa, rinsed well to remove any bitterness |
| ¼ cup lemon juice | 3 tablespoons extra-virgin Olive Oil |
| 2 cloves of Garlic, very finely chopped | 1/4 tsp freshly ground Organic Tattva Black Pepper |
| 3/4 tsp Salt | 150 gms of diced tofu(Firm Tofu is preferred) |
| 1 small yellow bell pepper chopped | 1 cup baby tomatoes (halved ) or normal tomatoes cut into small pieces |
| 1 cup chopped cucumber | ½ cup chopped fresh parsley |
| ½ cup chopped fresh mint |
| Boil 2 cups water and salt in a medium saucepan. |
| Add quinoa to this and continue boiling. |
| Reduce to a simmer, cover and cook the mixture until all the moisture is absorbed (around 15 to 20 minutes). |
| Keep the quinoa in a colander to cool down. |
| Mix lemon juice, oil, garlic, salt and pepper in a large bowl. |
| Add tofu, bell pepper, tomatoes, cucumber, parsley and mint to the cooled quinoa. |
| Toss well to combine and serve fresh. |
