Lunch: Quinoa Salad with Sugar Snap Peas, Tofu, and Ginger Vinaigrette

Quinoa, a grain both high in protein and fiber, is a healthy substitute for white rice in salads, soups, and stir-fries.

This recipe includes fertility superfoods such as:

Broccoli

Health and fertility benefits of Quinoa Salad with Sugar Snap Peas, Tofu, and Ginger Vinaigrette

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system.

Ingredients

1 c. quinoa
3/4 tsp. salt
1/2 lb. tofu
1 tbsp. canola oil
2 tbsp. soy sauce
3 c. sugar snap peas or snow peas or broccoli
1/4 c. cilantro
1/4 c. spring onions or scallions

Instructions

For salad: Heat a heavy saucepan over medium-high heat. Rinse and drain quinoa, and add to pan. Stir until water has evaporated and quinoa begins to smell toasty, about 5 minutes. Add 3 cups water and salt; bring to a boil. Lower heat, cover, and simmer for 15 minutes, or until quinoa is tender and displays little white spirals. If excess water remains, drain and return to pan. Cover pan with a clean kitchen towel, replace lid, and let sit for 10 minutes. Transfer quinoa to a large bowl.
Meanwhile, pat tofu dry with paper towels, pressing to extract excess water. Cut into 1/2-inch cubes. Heat canola oil in a skillet over medium-high heat, then add tofu. Cook, stirring occasionally, until tofu is golden, about 5 minutes. Stir in soy sauce. Remove tofu from heat and combine with quinoa. Stir in peas or broccoli, cilantro, and spring onions or scallions.
To make dressing: Whisk together all ingredients. Toss with quinoa mixture.
To serve: Line plates with radicchio or lettuce leaves, if desired. Fill leaves with salad, and serve. This can be refrigerated up to 1 day.

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