Sugar Snap Pea and Quinoa Salad with Tofu

5 from 1 vote

Servings: -6

Author: adapted from Martha Rose Shulman from the NY Times

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

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.
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.)
Add cooked tofu to the quinoa with snap peas, cilantro and scallions.
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.