Red Quinoa Citrus Salad with Hazelnuts, Fennel, Radish, and Baked Tofu
Author: Gena Hamshaw
For the salad:
1cupred radishesthinly sliced
2cupstightly packed baby arugula
1/4cuproughly choppedtoasted hazelnuts or walnuts
1/4cupchivesminced (substitute parsley, green onion, or basil)
8ouncessmoked tofucut into slices (you can find this at most Whole Foods or other health food stores; you can also substitute your favorite baked tofu or another store-bought, pre-marinated tofu)
For the dressing:
Rinse the quinoa through a fine sieve. Add the quinoa and 2 cups water to a medium sized saucepan. Bring the water to a boil. Reduce the heat to low, cover, and simmer for 15 minutes. Remove the quinoa from heat, fluff gently with a fork, and re-cover. Allow it to steam for 5 minutes.
To prepare the salad dressing, whisk together the olive oil, orange juice, orange zest, lemon juice, sea salt, black pepper, and maple syrup.
Finally, to prepare the salad, mix the quinoa, radishes, fennel, arugula, nuts, and chives together in a large mixing bowl. Add the dressing and toss to combine. Season the salad to taste with extra salt and pepper, and toss again. Divide the salad onto four plates, and top with the tofu. Serve.