Lunch Box: Quinoa Salad with Tofu, Fresh Corn, Scallions, and Cashews

Here's another great lunch salad, and unlike my last attempt, this one is heartier and has more protein going on so it's super filling without any extras.  This divided lunch box container keeps various components divided, but the only thing that really needs to stay separate is the dressing, which you could store in a separate little container if that's easier.  The base of the salad is red quinoa, mixed with minced scallions, fresh corn, and creamy goat cheese...yum!  Toppings get sprinkled on top -- baked, seasoned tofu for protein, and cashews for crunch.  You can bake your own tofu, of course, but I went the easy route and just used store-bought.  Finally, a delicious smoked paprika dressing brings everything together.  I was very happy come lunchtime, and this meal really filled me up.

Quinoa Salad with Tofu, Fresh Corn, Scallions, and Cashews (loosely adapted from Homemade)
Serves 4

1-1/4 cups uncooked quinoa
Salt
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
Salt

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.

Other Lunch Box Posts:

Lentil-Quinoa Yoga Bowl