Quinoa Salad with Tofu, Fresh Corn, Scallions, and Cashews (loosely adapted from Homemade)
1-1/4 cups uncooked quinoa
2 ears fresh corn
6 scallions, trimmed and thinly sliced on a diagonal
1 package baked, seasoned tofu (or make your own)
4 ounces goat cheese
1/2 cup cashews
For the sauce:
2 T Dijon mustard
1 T sesame seeds
1 tsp smoked paprika
1/2 tsp garlic powder
1/4 cup white wine vinegar
2/3 cup vegetable oil
1. Combine the quinoa with a generous pinch of salt in a saucepan. Add water to cover by a few inches, bring to a boil, and simmer until the quinoa is tender, about 20 minutes. Drain and rinse under cold water. Transfer to a large bowl.
2. Cut the corn off the ears, and microwave for 30 seconds. Add to the quinoa, along with the scallions. Season with salt. Divide among 4 containers.
3. Cube the tofu and crumble the goat cheese. Divide among the containers, along with the cashews.
4. Make the dressing. Combine everything in a large Mason jar, screw on the lid tightly, and shake vigorously until everything is very well combined. Season to taste with salt, and pack in a separate container. At lunch time, toss with the quinoa salad just before eating.
You can also add whatever leftover veggies you have on hand -- roasted cauliflower, raw spinach or salad greens, steamed carrots, etc.
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