Grilled Tofu Kabobs with Rhubarb-Balsamic Glaze and Quinoa Pilaf

For glaze, in a small saucepan combine vinegar, rhubarb, and maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes. Strain through a fine-mesh sieve into a 1-cup glass measure. Press rhubarb with the back of a large spoon to release any liquid; discard rhubarb solids. Return glaze to saucepan. Bring to boiling; reduce heat. Simmer, uncovered, 12 minutes or until reduced to about ⅓ cup (watch closely at the end). 2. In a medium saucepan bring 2 cups water and ¼ teaspoon of the salt to boiling. Add chickpeas and quinoa; reduce heat. Cover and simmer 12 to 15 minutes or until liquid is absorbed. Toss with ¼ cup of the basil. 3. For kabobs, place tofu between folded paper towels. Top with a plate and a heavy can of food. Let stand 15 minutes. Cut tofu into 1½-inch cubes. In a medium bowl gently toss tofu with the remaining ¼ teaspoon salt and the pepper. Thread zucchini, tomatoes, and tofu onto skewers, leaving space between pieces. 4. Grill kabobs, covered, over medium heat 6 to 8 minutes or until zucchini is just tender and kabobs are heated through, turning once halfway through grilling and brushing on all sides with half of the glaze the last 2 minutes. 5. Serve kabobs with quinoa mixture. Drizzle with the remaining glaze. Sprinkle with the remaining basil.