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 information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
In a small bowl, combine the daikon radish with 2 tablespoons of the rice vinegar. Set aside to marinate while you cook the quinoa.
Step 2
Bring a large pot of well-salted water to a boil over high heat. Add the quinoa, give it a good stir, and cook until the grains are plump and just tender, about 15 minutes. Drain in a fine-holed colander and spread on a large plate or rimmed baking sheet to speed cooling.
Step 3
In a large bowl, whisk together the remaining 6 tablespoons rice vinegar and the soy sauce, ginger, grapeseed oil, sesame oil, and chile-garlic paste. Add the quinoa, tofu, edamame, and scallions. Drain the pickled daikon, reserving the liquid, and add to the bowl as well. Toss gently to combine. Taste and add more soy sauce or some of the reserved rice vinegar as needed.
NOTE
Step 4
You can make this sturdy salad a day ahead of time, but for best results, reserve the scallions and add them closer to serving time (within an hour or two is fine).
