Quinoa Salad with Sugar Snap Peas, Tofu, and Ginger Vinaigrette

By Hester

Ingredients

• 1 cup quinoa
• 3/4 tsp. salt
• 1/2 pound tofu (about 1/2 container)
• 1 Tbsp. canola oil
• 2 Tbsp. soy sauce
• 3 cups roughly chopped sugar snap peas or snow peas or broccoli , steamed or blanched for 3 to 5 minutes
• 1/4 cup chopped cilantro
• 1/4 cup chopped spring onions or scallions
• 2 Tbsp. fresh lime juice
• 2 Tbsp. sesame oil or walnut oil
• 2 Tbsp. canola oil
• 2 Tbsp. buttermilk
• 1/2 tsp. soy sauce
• 1 tsp. minced fresh ginger
• 1 small garlic clove , minced

Details

Servings 6
Adapted from oprah.com

Preparation

Step 1

Quinoa, a grain both high in protein and fiber, is a healthy substitute for white rice in salads, soups, and stir-fries. This recipe is part of

Directions

Heat a heavy saucepan over medium-high heat. Rinse and drain quinoa, and add to pan. Stir until water has evaporated and quinoa begins to smell toasty, about 5 minutes. Add 3 cups water and salt; bring to a boil. Lower heat, cover, and simmer for 15 minutes, or until quinoa is tender and displays little white spirals. If excess water remains, drain and return to pan. Cover pan with a clean kitchen towel, replace lid, and let sit for 10 minutes. Transfer quinoa to a large bowl.

Meanwhile, pat tofu dry with paper towels, pressing to extract excess water. Cut into 1/2-inch cubes. Heat canola oil in a skillet over medium-high heat, then add tofu. Cook, stirring occasionally, until tofu is golden, about 5 minutes. Stir in soy sauce. Remove tofu from heat and combine with quinoa. Stir in peas or broccoli, cilantro, and spring onions or scallions.

To make dressing:

Whisk together all ingredients. Toss with quinoa mixture.

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