LuAnn's Asian Quinoa and Vegetable Salad with Tofu
I could eat this salad for breakfast, lunch, and supper!
1 1/2 cup quinoa, well rinsed in a fine mesh strainer
1 (16-ounce) package extra firm water packed tofu (found in refrigerated cases), drained and cut in 1/3-inch cubes
4 1/2 cups water
2 Tablespoon vegetarian chicken-style instant broth and seasoning (I use McKay’s)
3 large carrots, coarsely shredded
2 large clery ribs, finely diced
1 red bell pepper, finely diced
3 to 4 green onions, thinly sliced
1/4 cup + 2 Tablespoons rice vinegar
3 Tablespoons Bragg's liquid aminos (or reduced sodium soy sauce)
1 1/2 Tablespoons dark sesame oil
1 1/2 teaspoon agave nectar (or honey)
3/4 teaspoon garlic powder (or 3 cloves garlic, minced)
Dash ground ginger (optional)
LAST MINUTE ADD-INS (optional):
2 Tablespoons toasted sesame seeds
1/4 cup minced cilantro
In a medium saucepan, combine the well-rinsed quinoa, tofu cubes, water, and bouillon.
Bring to a boil over high heat, reduce heat to medium, then cover and simmer for 15 minutes or until the quinoa seeds are nearly translucent and the curly germ has lifted from the body of the seed.
Meanwhile, place the prepared vegetables in a medium mixing non-aluminum mixing bowl, preferably with a tight fitting lid.
Add the dressing ingredients, then stir until the vegetables and dressing are well combined.
When the quinoa is done, transfer to a fine meshed strainer, then rinse under gently running cold water until cooled.
Gently fold the cooled quinoa and tofu into the vegetable and dressing mixture until well combined.
Cover and refrigerate the salad until ready to serve.
If desired, just before serving, add the sesame seeds and/or cilantro, then stir gently to redistribute the dressing.
Posted by LuAnn (TQ)