dairy-free gluten-free plant-based vegan vegetarian lunch salads smallplates spring summer

quinoa salad with snowpeas & tofu

ready in: 30 minutes

servings: 4

by: Ceres Organics


for the salad

  • 1 cup Ceres Organics Red Quinoa (rinsed and drained)
  • 2 cups water
  • ½ teaspoon natural sea salt
  • 300g tofu
  • 2 tablespoons Ceres Organics 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
  • 1 teaspoon Ceres Organics Blue Agave Syrup
  • ½ teaspoon Ceres Organics Tamari Soy Sauce
  • 1 teaspoon fresh ginger, minced
  • 1 clove fresh garlic, minced


  1. In a small saucepan under 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.
  2. 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.
  3. Add cooked tofu, snow peas, coriander and spring onion to the quinoa.
  4. Whisk together all the dressing ingredients, pour over the salad and toss to combine.
  5. Arrange the lettuce leaves on a serving plate. Fill each with the salad and serve.


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