I know quinoa has been somewhat of a divisive subject here on the ol’ Simmer, but that only makes me want to write about it more. So, here’s this! A recipe that my roommate Dayna actually whipped up and I have stolen from her, because it is sooooo good. Healthy, light, and packed with protein (edamame plus tofu plus yep, quinoa), this has become one of my favorite post-workout snacks and a lunch-on-the-go staple. It’s super easy to throw together and keeps well in the fridge for up to about a week.
Japanese Quinoa Salad
4c quinoa, cooked and cooled
1 package firm tofu (for example, this)
2c shelled, steamed edamame, cooled (These days you can even find pre-shelled, frozen edamame that you steam in the microwave. Super easy.)
10 dried seaweed sheets (such as these tasty sesame ones), crumbled
2 cloves garlic, minced
1/3c sesame oil
1/3c rice vinegar
1/3c soy sauce
1/3c sesame seeds
red chili flakes
Pat the tofu dry with a paper towel and cut it into 1/2″ cubes. Mix that together in a large bowl with the quinoa, crumbled seaweed, and edamame.
Heat up the sesame oil in a small skillet over medium heat. Once it’s hot, add the garlic and let it soften (but not burn!) then stir in the rice vinegar and soy sauce. Let that mixture cool and pour it into the quinoa mix. Add the sesame seeds and red chili flakes to taste, and give everything a good toss. Let it sit and mingle in the fridge for about an hour, then enjoy!