Tofu Quinoa Salad With Ginger Soy Dressing

Servings: 6
Course: Salads

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salad:

1 cup quinoa
3/4 tsp salt
1/2 lb tofu - about 1/2 container
1 tbsp olive oil
2 tbsp soy sauce
3 cups snow peas or broccoli - steamed or blanched for approximately 3 minutes
1/4 cup cilantro
1/4 cup green onions

dressing:

2 tbsp lime juice
2 tbsp sesame oil
2 tbsp canola oil
2 tbsp buttermilk
1/2 tsp soy sauce
1 tsp fresh ginger - minced
1 clove fresh garlic - minced

Heat a heavy saucepan over medium-high heat. Rinse quinoa thoroughly and allow to drain, then add to pan.
Cook and stir quinoa for about five minutes until slightly toasted and all water has evaporated.
Add salt and 3 cups water, then bring to a boil.
Cover and simmer on low heat for about 15 minutes, until quinoa is tender and slightly transparent.
Drain off any excess water and return to pan.
Place a clean towel over pan, cover and let sit for 10 minutes.
Transfer quinoa to a large bowl.
Pat tofu dry with paper towels, pressing out excess water as much as possible.
Cut tofu in 1/2-inch cubes. Heat canola oil in a skillet on medium-high heat and add tofu.
Cook about five minutes until tofu is golden brown, stirring occasionally. Stir in soy sauce, then remove from heat and combine with quinoa.
Fold in broccoli or peas, green onions, and cilantro.
Whisk together all dressing ingredients and toss into quinoa mixture.
If desired, serve quinoa salad over radicchio or lettuce leaves. Serves 6.

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