Tuesday, July 15, 2008
Today's Dinner: Quinoa Tofu Salad
First, I have to confess that I have real problems following any recipes. I cook from whatever I have in my refrigerator. So my combination of stuff might looks weird, but this one is yummy and refreshing.
For this salad I used:
1 cup of organic quinoa (You can buy bulk quinoa at your local supermarket's health food area.)
organic mixed salad greens
To cook quinoa:
Bring 2 cups of water to boil.
Turn the heat down to medium heat.
Add 1 cup of organic quinoa into the pot and cook about 13 minutes until all the water is absorbed. Meanwhile add some sea salt while it's cooking.
This will give you about 2 1/4 cups at the end, and I end up using only half of it for the salad (for 1 person).
1. In the salad bowl, mix the salad greens, slaw, and sunflower seeds.
2. Break firm tofu into smaller pieces and toss them in. (There is no need to cook the tofu.)
3. Add cooked quinoa into the mixture.
4. Finally, I added both red salsa + green salsa into the bowl and mix the whole thing really well.
Usually I might grill some shrimps with miso paste and add them to the salad. But I was too hungry so I skipped the shrimps for tonight...:)