This super easy tofu salad is both extremely nutritious and a quick throw-together main dish salad. Serve it in place of rice or pasta salad, but don’t forget to make enough to take the leftovers for lunch the next day!
Bring water and quinoa to a boil in a medium saucepan. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
Meanwhile, place a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add edamame, cover, and steam until tender, 2 to 6 minutes. Place edamame into a large bowl with tofu; add soy sauce and mustard. Mix in cooked quinoa and serve warm or chilled.
Per Serving: 202 calories; protein 13g; carbohydrates 23.9g; fat 6.9g; sodium 144.1mg.