Sugar Snap Pea and Quinoa Salad with Tofu
Serves: 4-6
  • 1 cup quinoa, rinsed
  • 1 ¾ cups water
  • Fine grain sea salt
  • 1 Tablespoon unrefined coconut oil or olive oil
  • 8 ounces extra firm tofu, sliced ½-inch thick
  • shoyu or gluten-free tamari to taste (or coconut aminos)
  • 6 ounces sugar snap peas, trimmed and blanched for 2 min., left whole or cut on the diagonal in thirds OR leave raw*
  • ¼ cup chopped cilantro
  • ¼ cup thinly sliced scallions (3-4)
  • Dressing:
  • 2 Tablespoons fresh lime juice or unseasoned rice vinegar
  • 1 teaspoon minced fresh ginger (you can sub a pinch of ground ginger or to taste)
  • 1 small clove garlic, minced
  • 1 teaspoon shoyu or gluten-free tamari (or coconut aminos if you can't do soy)
  • 2 Tablespoons toasted sesame oil or walnut oil
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 2 Tablespoons tahini, raw cashew butter, unsweetened kefir, buttermilk or yogurt
  1. In a medium saucepan add the rinsed quinoa, water and a pinch of salt. Bring to a boil, lower the heat and cover. Simmer for 15 minutes or until all the water has been absorbed, then turn off the heat and keep covered for 10 minutes. Transfer to a large serving bowl and allow to cool.
  2. Pat the tofu dry with paper towels, pressing on it to absorb any excess water. Cut into ½-inch dice. Heat a medium skillet over medium heat and add coconut oil. When oil is warmed, add tofu and stir-fry until golden and slightly crisp, about 5 minutes. Sprinkle with salt to taste. (1/2 teaspoon is a good start.)
  3. Add cooked tofu to the quinoa with snap peas, cilantro and scallions.
  4. In a small bowl whisk together the dressing ingredients and pour over quinoa mixture. Sprinkle with two pinches of sea salt (or to taste) and toss gently to combine.
*You can sub another vegetable here like roasted or blanched carrots, blanched broccoli, or roasted or blanched asparagus.
Recipe by Pamela Salzman at