Quinoa Salad with Toasted Almonds, Tofu and Pomegranate

Lately, we have found a new brand of organic soy bean curd, Vitasoy Premium Organic Sprouted Tofu. If you are looking for a healthy recipe for salads to bring to work, this is it! This Quinoa Salad with Toasted Almonds, Tofu and Pomegranate is packed with all the goodness and fibre we need and is great for an office party too!

Serves: 6, Cooking time: 30 minutes

INGREDIENTS

• 1 cup of organic quinoa
• 1 large square of Vitasoy Premium Organic Sprouted Pressed Tofu, cut into small squares
• 1 pomegranate (removed skin and rind, leaving only edible seeds)
• 4 tbsp of toasted almonds
• 100g feta cheese
• 1 medium tomato, seeded and diced
• 1/2 large red onion, diced finely
• 50g pf corn kernels
• Small bunch of chives
• Salt and pepper to taste

LEMON VINAIGRETTE

• 1/3 cup white wine vinegar
• 1 cup of extra virgin oil
• 2 tbsp sugar
• Juice from 1/2 lemon
• Salt and pepper to taste

INSTRUCTIONS

1. Preparing of ingredients
   • Boil the quinoa in salted boiling water until soft but firm to the bite
   • Fry tofu in a little oil until lightly browned
   • Allow all the ingredients to cool completely
2. Making of vinaigrette
   • Place all the ingredients in a small disposable container and cover tightly with the lid
3. Mixing of salad
   • Assemble the desired ingredients in a Corelle Snapware dish and cover with the lid. Refrigerate until ready to serve.
4. Assembly
   • Shake the vinaigrette ingredients in the disposable container until well emulsified and drizzle on the salad
   • Serve

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Quinoa Salad with Toasted Almonds, Tofu and Pomegranate recipe is by Cookyn Inc.
Catch Chef John See at Fairprice Nex Hypermart every Saturday and Sunday in the month of September. You can watch and learn from Chef John See as he prepares tofu dishes with the Vitasoy Packaged Beancurd variations.

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