Quinoa Salad with Cashews and Vegetables

Step 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.

Step 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.

Step 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.

Step 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.

Step 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).

Step 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.

Step 7

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