Quinoa salad with pico de gallo

Chop the onion and place it in a bowl with a good pinch of salt and lemon juice up to half of the onion. Stir and let stand.

Wash and drain the quinoa and boil in double the amount of water (add a little less for the washing water) for 10 minutes on low heat + 10 minutes rest on the hot plate turned off.

Prepare the tofu. Cut into small cubes and place in a frying pan with the oil, good pinch of salt, nutritional yeast (optional) and garlic powder, until golden brown. Add the soy sauce and turn off.

Add all ingredients + cilantro and onion along with the juice, in the bowl, mix well and enjoy warm or cold. Adjust lime juice and salt to taste.