Tofu Pomegranate Citrus Salad

TOFU POMEGRANATE QUINOA SALAD

G.F, D.F, R.S.F, V, VG

Servings: Makes 4 servings (1 serving ≈ 2 cups)

Ingredients:

¾ cup quinoa
1 ¾ cup water
¾ teaspoon sea salt, divided
½ Fuji apple, cored and finely chopped
½ cup pomegranate seeds (arils)
⅓ cup fresh cilantro, finely chopped
¼ cup fresh mint, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
⅓ cup fresh scallions, green and white parts, finely chopped
¼ cup toasted slivered almonds
500grams firm tofu, diced
2 cups baby spinach
1 cup died cherry tomatoes
2 seedless mandarins separated into pieces
¼ cup blood orange juice (or regular orange juice plus 1 teaspoon lemon juice)
¼ teaspoon black pepper
2 teaspoons extra virgin olive oil

Directions:

• Rinse quinoa in a strainer, drain well, and place moist grain in a heavy, medium saucepan. Cook over​ ​medium-high heat, stirring constantly with wooden spatula until grains stick to the bottom of the pot and​ ​then start to move freely and smell toasty, about 5 minutes.

• When grains of quinoa start to pop, move the pot off heat and pour in 1¾ cups water, being cautious, as​ ​it will splatter. Immediately return the pot to heat, and reduce heat to medium. Add ¼ teaspoon salt, cover​ ​and simmer for 15 minutes, or until quinoa is almost tender. ​​Remove from heat and let sit covered, for​ ​about 10 minutes. Using fork, fluff quinoa, and transfer it to a medium to large mixing bowl.

• Unwrap tofu and cut into small cubes, then add to a medium mixing bowl and season with a pinch of salt and ​olive oil. Heat a large pan on the stove with olive oil.  Once hot, add the seasoned tofu. Sauté for 5 minutes, shaking/flipping occasionally to cook on all sides, until tofu has a slight crust on each side and has begun to brown. Put aside to cool to room temperature.

• After quinoa is at room temperature, add apple, pomegranate seeds, cilantro, mint, parsley, scallions,​ ​almonds, tofu, fresh spinach, cherry tomatoes and mandarin pieces. Mix.

• In a small bowl, whisk together orange juice (or the two citrus juices) with remaining ½ teaspoon salt​ ​until it dissolves. Add pepper, then whisk in oil. Pour dressing over salad and toss with a fork to distribute​ ​it evenly. Serve within 2 hours.

  Notes: The quinoa and dressing parts of this salad can be made up to 8 hours ahead, then covered and refrigerated separately and combined shortly before serving

ENJOY!