Summer Quinoa Salad 
1 Cup quinoa, cooked
1/2 Cup mayonnaise (we use eggless and dairy-free)
1/3 Cup Umeboshi plum vinegar*
1 Tab. lemon juice
1/4 tsp. dry mustard
1 Tab. parsley
1/8 tsp. black pepper
3 large carrots – diced (about 1 cup)
1 cucumber - diced
1 red pepper - diced
2 scallions, chopped fine
8 - 16oz firm tofu, cubed or crumbled (optional)
1. Place cooked quinoa in a large bowl.
2. In a small mixing bowl combine mayonnaise, vinegar, lemon, dry mustard, parsley and black pepper. Blend with a whisk until smooth. Take a taste to see if you need more of anything.
3. Prepare the vegetables and tofu then add to the cooked quinoa.
4. Pour the dressing over the quinoa and vegetables and toss until completely coated.
You can eat this salad right away, but it’s best when covered and refrigerated over-night!
*Umeboshi vinegar is made with Ume (Japanese plum) and salt. Because it is a very salty vinegar, we advise never adding extra salt to Umeboshi dishes.