techni-colour quinoa salad

I made this for lunch and it was heavenly.

1 cup quinoa-boil until soft and fluffy
thinly sliced firm tofu-marinated in soy sauce, thai chili sauce and a dash of Bragg liquid amino's-fry until dark.

Vegetables-any others can be substituted in:
Avocado-diced
Baby sweet corn-sliced, raw
Sugar snaps-raw
Baby broad beans-steamed
French beans-sliced and steamed
broccoli florets-steamed

Herbs: (you could use whatever you have available)
Basil
Spearmint
Oregano
Lemon Thyme

Mix in all the vegetables and herbs with the cooked quinoa and lightly dress with the below dressing.
Dressing:
olive oil, lemon juice, 1 tsp honey, 1 tbs soy sauce.  Put in a screw top jar an shake-adjust according to taste.  Serve with the tofu, and a simple raw spinach and pecan nut salad.

Rocket, sweet potato, walnut and tofu salad

Salad:
1 cup baby rocket
1 cup roasted sweet potatoes
1/2 cup toasted walnuts or hazelnuts
1/2 cup white beans
1/3 cup cubed firm tofu (I marinate my tofu with garlic, ginger, chili and tamari-or soya sauce-for a few hours before lightly frying until the tofu is browned and slightly crispy on the outside)

Dressing:
1 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt & pepper

Mix all ingredients together (or layer toppings on the bed of rocket), whisk dressing together, pour and toss!