INGREDIENTS
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a splash of extra-virgin olive oil
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a pinch of fine grain sea salt
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1 shallot, minced
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3 cups cooked quinoa* (or brown rice, or other grain)
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1 cup corn, fresh or frozen
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1 1/2 cups kale, spinach or other hearty green, finely chopped
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2 cups extra-firm nigari tofu, browned in a skillet a bit
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1/3 cup pesto
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1/3 cup pumpkin seeds, toasted
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1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)