This refreshing Japanese-style salad combines the nutty texture of cooked quinoa with the crisp sweetness of blanched snow peas and shredded carrots. The dish is brought together by a bright, tangy dressing made from rice vinegar, soy sauce, and aromatic sesame oil, enhanced with fresh ginger for a warm kick. It offers a perfect balance of textures and flavors, making it an ideal choice for a light lunch, a healthy side dish, or a quick dinner. The vibrant colors and fresh ingredients make it visually appealing as well as nutritious. Easy to prepare with simple pantry staples, this salad is versatile enough to be served warm or cold, catering to various dietary preferences while delivering a satisfying meal that feels both homey and sophisticated.
Tofu Salad
Description
This refreshing Japanese-style salad combines the nutty texture of cooked quinoa with the crisp sweetness of blanched snow peas and shredded carrots. The dish is brought together by a bright, tangy dressing made from rice vinegar, soy sauce, and aromatic sesame oil, enhanced with fresh ginger for a warm kick. It offers a perfect balance of textures and flavors, making it an ideal choice for a light lunch, a healthy side dish, or a quick dinner. The vibrant colors and fresh ingredients make it visually appealing as well as nutritious. Easy to prepare with simple pantry staples, this salad is versatile enough to be served warm or cold, catering to various dietary preferences while delivering a satisfying meal that feels both homey and sophisticated.Ingredients
Directions
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Rinse the quinoa thoroughly under cold water until the water runs clear to remove any bitter coating.
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In a medium saucepan, combine the rinsed quinoa, 1 1/4 cups of water, and 1/2 teaspoon of sea salt.
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Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and quinoa is tender.
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Remove the quinoa from heat and let it stand covered for 5 minutes, then fluff with a fork and set aside to cool slightly.
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While the quinoa cooks, bring a separate pot of water to a boil.
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Add the snow peas to the boiling water and cook for 1 minute until bright green and crisp-tender.
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Remove the snow peas with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking process.
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Drain the snow peas well and set aside.
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In a small bowl, whisk together the canola oil, rice vinegar, soy sauce, sesame oil, and minced ginger to create the dressing.
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In a large serving bowl, combine the cooled quinoa, blanched snow peas, and chopped carrots.
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Pour the dressing over the salad and toss gently until all ingredients are evenly coated.
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Serve immediately or chill in the refrigerator for 30 minutes before serving.
Nutrition Facts
- Amount Per Serving
- Calories 275.7kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 1.8g9%
- Cholesterol 0.0mg0%
- Sodium 2761.2mg116%
- Total Carbohydrate 25.8g9%
- Dietary Fiber 6.4g26%
- Sugars 5.6g
- Protein 6.6g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best flavor, let the salad sit for at least 20 minutes after dressing to allow the quinoa to absorb the flavors.
You can substitute quinoa with brown rice or couscous if desired.
To make this salad more filling, add grilled tofu cubes, edamame, or sliced avocado.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Ensure the ginger is finely minced or grated to distribute the flavor evenly throughout the dressing.
