Salade de Quinoa Rouge, Poivrons et Pignons

This is from Chocolate and Zucchini:

500 ml (2 cups) vegetable stock190 grams
(1 cup) red quinoa, well rinsed and drained
3 medium red bell peppers, roasted (see below)
3 rounded tablespoons pine nuts, toasted (update: it is even better with pistachios!)
1 TBS olive oil
1 TBS honey vinegar(I used 1 tsp honey and 1 tsp cider vinegar)
A dash hot sauce
1/2 teaspoon salt (I used alderwood smoked salt)
Freshly ground pepper
200 grams (7 ounces) extra-firm smoked tofu, diced (I used smoked mozzarella)
Serves 3 to 4.

Toast quinoa in dry large skillet - error on the side of not burning it. Add stock. Bring to a boil and simmer for 20 minutes (covered - don't stir). Let cool.

Peel the roasted peppers, remove the seeds, and cut the flesh into short strips.

In a medium salad bowl, combine the quinoa with the peppers, pine nuts, olive oil, vinegar, hot sauce, salt, and pepper, and toss to combine. I mixed the oil, vinegar, hot sauce, salt and pepper in a small bowl.

Fold in the tofu and serve immediately, or cover and refrigerate for a day or two.