2largegreen bell pepperseeded, deribbed and chopped
1largeonionchopped
2cupswater
1/2cupquinoa
1/2cupbarleyquick cooking
1/2cupspinach leavesshredded
Instructions
DO AHEAD TIP: Marinate tofu and vegetables for tomorrow night’s dinner.
Cut tofu lengthwise into 8 slices, about 1/2 inch thick. In a shallow baking dish, pour 1/4 cup of the dressing over the tofu.
In a large, zipper-topped, plastic bag, add the vegetables and pour 3 tablespoons of the remaining dressing over the vegetables. Close bag and gently shake to evenly coat the veggies. Chill tofu and veggies for 4 to 24 hours. Cover and refrigerate remaining dressing.
Remove tofu from dressing, discarding dressing. Drain vegetables, reserving dressing. Grill vegetables over medium heat for about 6 to 8 minutes. Grill tofu over medium heat for about 4 to 6 minutes, turning once or until lightly browned. Remove tofu from grill and cut into triangles. Set aside.
In a large bowl, combine the cooked squash and peppers. Add reserved dressing. Toss to coat and set aside.
Meanwhile, in a 2 quart saucepan, bring 2 cups water to a boil. Place quinoa in a fine sieve and rinse under running water. Add quinoa and barley to the pan. Return to boiling; reduce heat. Simmer, covered, for 15 minutes or until water is almost absorbed and grains are tender. Drain.
In a large bowl, gently toss grains with shredded spinach and remaining chilled dressing. Serve grain mixture with vegetables and tofu.