Quinoa Salad with Cashews and Vegetables

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 medium red bell pepper
• 1 medium carrot
• 2 cups purple cabbage
• 1 cup frozen peas
• ½ cup cashews
• 8 oz tofu

Instructions

1. 1

   Rinse the 1 cup quinoa in a fine mesh strainer, then combine with 2 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover, and simmer until water is absorbed and quinoa is fluffy, about 15 minutes.

2. 2

   While quinoa cooks, press the 8 oz tofu between paper towels to remove excess water, then cut into 1/2 inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat.

3. 3

   Add the tofu cubes to the skillet and cook, turning occasionally, until golden and crisp on all sides, about 8 minutes. Season with a pinch of salt and pepper, then transfer to a plate.

4. 4

   In the same skillet, add the 1/2 cup cashews and toast over medium heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Remove and set aside.

5. 5

   In a large bowl, combine the cooked quinoa, diced 1 red bell pepper, shredded 1 carrot, 2 cups shredded purple cabbage, and 1 cup frozen peas (thawed).

6. 6

   Add the cooked tofu and toasted cashews to the bowl. Drizzle with 2 tbsp olive oil and the juice of 1 lemon, then toss everything together until well combined.

7. 7

   Season with salt and pepper to taste. Serve warm or at room temperature, garnished with extra cashews if desired.

Tools you’ll need

• fine mesh strainer
• medium saucepan
• large skillet
• large bowl
• knife
• cutting board

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