8 ounces extra-firm tofu, drained
1 teaspoon olive oil
1 tablespoon sesame seeds
1 cup uncooked quinoa
1 1/2 cups Vegetable stock or water
1/4 teaspoon salt
1/2 cup chopped green onions
1 tablespoon low-sodium soy sauce
1/8 teaspoon black pepper
Place tofu on several layers of heavy-duty paper towels; let stand 20 minutes. Cut into 1/2-inch cubes.
Heat oil in a medium saucepan over medium heat. Add tofu and seeds; sauté 3 minutes. Remove tofu mixture from pan. Add quinoa to pan; cook 3 minutes, stirring frequently. Add stock and salt; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place in a large bowl. Add tofu mixture, green onions, soy sauce, and pepper; toss. 4 Servings
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