Quinoa Citrus Salad with Tofu
Author -Yields: 4 servings
Ingredients
For the salad:
- 1 cup dry quinoa (white or red)
- kosher salt
- 1 cup radishes, thinly sliced
- 1 cup fennel thinly sliced
- 2 cups tightly packed baby arugula
- 1/4 cup toasted and roughly chopped hazelnuts, walnuts, or pecans
- 8 ounces baked or smoked tofu (store bought or homemade, such as my baked balsamic tofu)
For the dressing:
- 1/4 cup olive oil
- 3 tablespoons orange juice
- 1 tablespoon orange zest
- 1 tablespoon lemon juice
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons minced shallot (optional)
Instructions
- Rinse the quinoa through a fine sieve. Add the quinoa and 1 3/4 cups water to a medium sized saucepan. Bring the water to a boil. Reduce the heat to low, cover, and simmer for 13 minutes. Remove the quinoa from heat, fluff gently with a fork, and re-cover. Allow the quinoa to steam for 5 minutes.
- To prepare the salad dressing, whisk together all ingredients in a small mixing bowl or liquid measuring cup.
- To prepare the salad, mix the quinoa, radishes, fennel, arugula, and nuts 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 each plate with a quarter of the tofu. Serve.
Notes
Leftover salad will keep well overnight.