Quick Grain Salad

With my school schedule being changed this week, I realized Sunday afternoon that I didn't have to make lunch for Monday OR Tuesday, and then promptly forgot about having to make lunch for the rest of the days. So upon realizing this mid-afternoon I thought "What can I make the fastest?" And let me tell you, after getting the tofu marinated and the quinoa cooked, this salad took 14 minutes, start to finish. How's that for efficient?

Quick* Grain Salad (makes 3 lunch-sized portions)

* Requires some prep work ahead of time :)

Half a block of tofu, drained and pressed
2 Tbls. tamari
2 Tbls. agave nectar
3/4 cups quinoa
1 1/2 cups water
1 cucumber
1 zucchini
2-3 Tbls. sunflower seeds
Sesame oil
1/4 cup apple cider vinegar
1-2 Tbls. sugar
1/4 cup chopped parsley
Salt and Pepper, to taste

While the tofu is pressing, make the marinade by mixing the tamari and agave nectar in a tupperware. Cut the tofu into small cubes and add to the marinade. Cover and shake to evenly distribute. Marinate in the fridge for as long as you have time for, but at least an hour should do the trick.

Bring the quinoa and water to boil in a large pot. Reduce to a simmer and cover, simmering for 20-30 minutes, or until the water is all absorbed. Stir in a drizzle of sesame oil so the quinoa doesn't stick to itself as it cools, and cool, uncovered, stirring occasionally to fluff the quinoa.

Chop the ends off of both the zucchini and the cucumber and slice in half lengthwise. Use a spoon to scoop out the seeds of the cucumber (I have a lot of fun doing this...).

Using the grating function on your food processor, grate the zucchini and cucumber. Scoop the vegetables into a dish towel and press to remove excess water. If you don't have a food processor, just chop them up small.

The tofu should have absorbed all the marinade but if not, drain it. Add the tofu, veggies, sunflower seeds, apple cider vinegar, sugar, and salt and pepper (to taste) to the quinoa and mix thoroughly. Portion and top with chopped parsley.