Rose: Asian Quinoa Salad

I made this fantastic quinoa salad last night that’s perfect for some clean eating. Because I can’t eat avocado, and I didn’t have cabbage on hand, I adapted this recipe ever-so-slightly. I also felt the need for a little bit more protein, so I baked tofu using my go-to recipe (see below, but it’s sesame oil + honey + garlic dust … for long-time readers: Gliding Calm’s Ultimate Tofu Recipe!).

You should really try this. Seriously. It’s amazing.


(Adapted from Damn Delicious:

1 package extra firm tofu
1/2 cup quinoa
1/4 cup edamame
1/4 cup grated carrots
1/4 cup corn kernels
1 green onion, thinly sliced

1/4 cup plus 2 tablespoons Natural Rice Vinegar
1 clove garlic, pressed
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon soy sauce
1 teaspoon grated ginger

2 tablespoons sesame oil
2 tablespoons honey
a pinch or two of garlic dust


First bake the tofu. I use a simple recipe of sesame oil, honey, and garlic dust. Whisk and brush onto cubes of tofu. Bake for 30 minutes at 350 degrees. (Make sure your tofu has been pressed first).

In a medium saucepan, cook quinoa according to package instructions.

To make the vinaigrette, whisk together rice wine vinegar, garlic, sesame oil, sugar, ginger and soy sauce in a small bowl; set aside.

In a large bowl, combine quinoa, edamame, carrots, corn, and green onion. Stir in sesame vinaigrette.


One thought on “Rose: Asian Quinoa Salad

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