Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
1 cup quinoa, uncooked
2 tablespoons olive oil
2 cups lower sodium vegetable broth
1 small red pepper	Wash, trim and mince
¼ cup small red onion	Wash, trim and mince
1 cup frozen sweet white corn
2 (15 oz.) can  no added salt black beans	Drained and rinsed
16 oz. firm tofu	Cut into ½ inch cubes
¼ Cup cilantro	Wash, trim and chopped
1 large red tomato	Wash, trim and diced
¼ cup fresh lemon or lime juice
¼ cup red wine vinegar
2 tablespoon olive oil
½ teaspoon chili powder
½ teaspoon cumin
Salt and pepper to taste

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Heat the 1-tablespoon oil in a wok or large skillet over high heat.
2	Add the tofu and stir-fry until golden brown. Remove the tofu and set aside.
3	Rinse the quinoa thoroughly under cold water and drain.
4	Add 1-tablespoon olive oil to large saucepan. Add quinoa and stir. Heat stirring for about 3 minutes.
5	Pour in broth and bring to a boil.
6	Reduce heat to low and simmer until the quinoa has absorbed all the broth, about 10 minutes.
7	Cool quinoa in refrigerator for at least 10 minutes.
8	In a large bowl, add quinoa, red pepper, red onion, tofu, black beans, cilantro, tomato, juice, olive oil, chili powder, cumin and stir.
9	Add salt and pepper to taste. Chill. Serve cold.