BY Ceres Organics
Ready in 30 minutes | Serves 4-5
FOR THE SALAD
1 cup Organic Quinoa, White (rinsed and drained)
2 cups water
½ teaspoon Natural Sea Salt
300g Tonzu organic tofu
1 tablespoon Organic Sesame Oil, Virgin Cold-Pressed
2 tablespoons Organic Tamari Soy Sauce
3 cups snow peas, cut in half and steamed for 3-5 minutes
¼ cup fresh coriander, roughly chopped
¼ cup spring onions
16 baby cos lettuce leaves
FOR THE DRESSING
2 tablespoons lime juice
4 tablespoons Organic Sesame Oil, Virgin Cold-Pressed
1 teaspoon Organic Blue Agave Syrup
½ teaspoon Organic Tamari Soy Sauce
1 teaspoon fresh ginger, minced
1 clove fresh garlic, minced
In a small saucepan over a medium heat, toast quinoa until liquid has evaporated and quinoa begins to smell toasty, about 5 minutes. Add the water and salt, and bring to the boil. Reduce the heat, cover, and simmer for 15 minutes, or until the quinoa is tender and white tails appear. Transfer the cooked quinoa to a large bowl.
Pat the tofu dry with paper towel and press to extract excess water. Cut into 2-cm cubes. Heat the sesame oil in a skillet and panfry the tofu cubes until golden, about 3 minutes. Stir in the tamari soy sauce.
Add cooked tofu, snow peas, coriander and spring onion to the quinoa.
Whisk together all the dressing ingredients, pour over the salad and toss to combine.
Arrange the lettuce leaves on a serving plate. Fill each with the salad and serve.