Friday, July 23, 2010

Red Quinoa & Broccoli Salad with Almond Honey Vinaigrette

2 c cooked red quinoa
1 small head of broccoli cut into very small florets (about 1 cup's worth)
2-3 green onions, chopped
6 oz extra firm tofu, cubed
1 clove garlic, minced
2 T cooking oil
1/4 c sliced almonds (optional)

Almond Honey Vinaigrette
3 T raw creamy almond butter
1 1/2 T fresh lemon juice
1 t honey
Splash of white vinegar
Pinch of salt
2 T water

Make the dressing by combining the first 5 ingredients in a small bowl and whisking together until smooth. Add the water a few drops at a time to help thin the dressing a bit. Cover and set aside.

Heat a couple tablespoons of oil in a medium skillet and add the garlic. When lightly browned, add the tofu and a dash of salt. Stir-fry for about 3 minutes or until tofu begins to brown just a bit. Add the broccoli and cook quickly until the broccoli becomes bright and tender.

Combine the quinoa, tofu, and broccoli in a large bowl and mix together gently. Add a couple tablespoons of dressing and mix until completely combined. Drizzle with some extra dressing on each serving, garnish with sliced almonds and scallions, and enjoy!


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