Toasted Quinoa

• If using prewashed quinoa, measure it, transfer it to a medium-sized bowl, and fill it with water.
• Next, pour the contents into a fine-mesh sieve, rinse the quinoa with fresh water, and set it aside.
• When using unwashed quinoa, measure the quinoa and place it into a bowl.
• Then, fill it with clean water and allow it to soak for approximately 20-30 minutes.
• Now, use a wire whisk to swish the quinoa around to remove the soapy residue that comes from the quinoa.
• Next, pour the contents into a fine-mesh sieve, rinse the quinoa with fresh water, and set it aside.
• Using a large non-stick pan, heat the pan to medium-low. Put the rinsed quinoa into the saute pan, creating a thin layer. Shake the pan to level out the quinoa. 
• Once the quinoa gets hot, the water is absorbed, and the quinoa starts making a popping noise.
• Keep moving the quinoa around the pan with a wooden spoon until the quinoa grains start to brown. It browns quickly, so don't leave it unattended. 
• When the quinoa is brown and smells nutty, please remove it from the pan from the heat and allow it to cool completely. 
• Store it in a container with a top in the refrigerator.
  

Tofu Feta (optional)

Strawberry Vinaigrette

• Add all the ingredients to a blender cup.
• Blend until smooth.
• Cover and place in the refrigerator until chilled.

Preparing the Salad

• Chop the Romain lettuce, kale, red cabbage, and broccoli stalks. Mix and place in the base of a large bowl or platter.
• Now, prepare the rest of the vegetables and strawberries.
• Arrange the vegetables and strawberries on top of the base of the salad
• Add the toasted quinoa and almonds to the salad
• Toss ingredients and serve on individual plates.
• Add a small amount of tofu feta cheese to the center of each salad.
• Serve with the dressing on top or the side.