Vegan Greek Quinoa Salad Recipe

Bring 3 cups water to a boil and add quinoa. Cover and reduce heat to medium/high. Let simmer about 20 minutes or until all water is absorbed. Once quinoa is done, put in a bowl and refrigerate until completely cool.
While quinoa is cooking, prepare fresh ingredients. Chop tofu into ½ inch cubes, and then gently crumble slightly into bowl. To tofu add 1/3 cup vinegar, half to juiced lemon, half of lemon zest, and 1 clove of grated garlic. Let marinate
Chop basil, parsley, cilantro, scallions and red onion. Coarsely chop spinach and add veggies into large bowl.
Cut Kalamata olives into quarter rings, add to bowl.
In a bowl, whisk together reserved vinegar, lemon juice, lemon zest, grated garlic, and tahini, set aside.
Add marinated tofu with marinade into bowl with veggies.
When quinoa is cooled, add to veggie mixture, pour in dressing, and mix thoroughly.
Mix in pine nuts.
Eat immediately or refrigerate a few hours for best results.