- In a pot of salted boiling water, cook the quinoa for 12 minutes or until tender. Drain.
- In a large non-stick skillet over high heat, brown the tofu and garlic in the oil. Add the quinoa and cook for 2 minutes. Season with salt and pepper.
- In a large bowl, massage the kale with the lemon juice, oil and a pinch of salt for 2 minutes to allow the kale to soften. Add half of the grapes, the cucumbers, onion and pumpkin seeds. Adjust the seasoning.
- Divide the quinoa mixture among four plates. Top with the kale salad and drizzle with the dragon sauce. Garnish with the remaining grapes and the radishes.