Red Quinoa and Tofu Salad with Ginger and Pickled Daikon

Name: Red Quinoa and Tofu Salad with Ginger and Pickled Daikon
Yield: serves 6 to 8
Ingredients: 1/2 cup grated daikon radish (from a 2-inch chunk); 1/2 cup rice vinegar, more as needed; Kosher salt; 1 cup (6 ounces) uncooked red quinoa (white is fine too, but isn’t as pretty); 2 tablespoons soy sauce, more as needed; 2 tablespoons finely grated ginger; 1 tablespoon grapeseed or other neutral oil; 1 tablespoon toasted sesame oil; 1/2 teaspoon Asian chile-garlic paste or sriracha; 16 ounces baked or smoked tofu, diced; 1 cup frozen shelled edamame beans, thawed; 2 scallions, thinly sliced

December 22, 2011

Even if you think you hate tofu, or if you’ve never cooked quinoa, do try this salad. Together, the quinoa and tofu offer a variety of chewy textures, which get a refreshing lift of flavor from ginger, rice vinegar, and daikon radish. It’s also a favorite among the staff at the Market; the wallop of protein offers steady fuel for working a hectic shift!

Recipe notes

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