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Red Quinoa Citrus Salad with Hazelnuts, Fennel, Radish, and Baked Tofu

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Author: Gena Hamshaw


For the salad:

  • 1 cup red quinoa dry
  • Sea salt
  • 1 cup red radishes thinly sliced
  • 1 cup fennel thinly sliced
  • 2 cups tightly packed baby arugula
  • 1/4 cup roughly chopped toasted hazelnuts or walnuts
  • 1/4 cup chives minced (substitute parsley, green onion, or basil)
  • 8 ounces smoked tofu cut 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:

  • 1/4 cup olive oil
  • 3 tablespoons orange juice
  • 1 teaspoon orange zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon maple syrup


  • 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.


Leftover salad will keep well overnight.