Asian Quinoa Salad

Time for something a little lighter after all of the heavy holiday deliciousness.

Let’s go with quinoa, always a favorite grain.  Cool, crunchy, nutty, and nutritious.  You can read more about this superfood here.  Or you can just trust me in that it tastes awesome, needs only minimal sprucing up, and is packed full of that good-for-you-stuff we’ll just generally categorize as nutrients.  Tossing quinoa with chewy baked tofu, creamy avocado, and whatever else that’s inspiring me at the moment creates one of my frequent go-to lunches.  Quadruple the recipe and serve it to your pals, or just make some extra quinoa for yourself and set it aside for breakfast.

Quinoa Salad with an Asian Flair

(Serves 1)

-1 cup of cooked quinoa (I always go for the red kind…and could anyone tell me where to find the black variety!?)
-3 oz. baked tofu (about 1/4 cup)
-1/3 avocado, chopped
-1 rounded tsp. soy sauce
-1/2 tsp. sesame oil
-2 Tbsp. chives, diced
-Sriracha, to taste
-Salt, dash
-Ground pepper, to taste

Place cooked quinoa in a bowl.  Chop baked tofu into cubes.  Sprinkle dash salt over the avocado.  Toss cubed tofu and salted avocado with quinoa.  Drizzle soy sauce and sesame oil over top, and add chives.  Add sriracha and fresh ground pepper, to taste.  Serve warm or cold.