If you are living in Israel - just prior to making this salad I found these amazing little sundried cherry tomatoes in olive oil (which saved roasting my own) at Spices in the olive section.
a splash of extra-virgin olive oil or coconut oil
a pinch of fine grain sea salt
1 shallot, minced (onion will do just fine)
2 cups uncooked quinoa (mixed colours is nice)
1 cup corn, fresh or frozen (optional)
1 1/2 cups kale, spinach (=תרד) or swiss chard (=מנגולד), finely chopped
2 cups extra-firm tofu, browned in a skillet a bit (try browning tofu in coconut oil!)
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes (or chopped sun-dried tomatoes or dried cherry tomoatoes from Spices)
Rinse 2 cups quinoa (1 cup white & 1 cup red or black) in a fine-meshed strainer.
In a medium saucepan heat the quinoa and 4 cups water until boiling.
Reduce heat, cover and simmer until water is absorbed and quinoa fluffs up, about 15 minutes (if using gas stove I suggest using a flame deflector so quinoa does not burn on bottom of pot).
Quinoa is ready when you can see the curlique in each grain, and it is tender.
While quinoa is cooking, in a big skillet or pot heat the coconut/olive oil and salt over medium-high heat.
Stir in the shallot/onion and cook for a minute or two.
Stir in the quinoa and corn and cook until hot and sizzling.
Remove the skillet from heat and stir in the pesto and pumpkin seeds.
Mix well so pesto is spread throughout adding more if necessary. Put everything onto a serving platter and top with cherry tomatoes.
Serve & enjoy!