A fresh, vibrant, and nourishing salad that combines sprouted quinoa, fragrant herbs, and golden tofu. Perfect as a light summer meal or a colorful addition to any gathering.

Ingredients (Serves 4)

2 cups sprouted quinoa
1 bunch fresh parsley, finely chopped
⁠2 cucumbers, diced
⁠1 bunch fresh mint leaves
⁠1 bunch fresh basil leaves
⁠1 tablespoon za’atar or dried oregano
1 teaspoon coarse gray sea salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh grated ginger
⁠200 g firm tofu, cut into cubes
2 tablespoons soy sauce
⁠1 teaspoon sesame oil
⁠¼ cup sliced almonds
⁠¼ cup extra virgin olive oil
⁠Juice of 2 fresh lemons

Preparation

1.⁠ ⁠Rinse the quinoa thoroughly under running water until the water runs clear.
2.⁠ ⁠Transfer to a sieve and sprout for 24 hours, rinsing with fresh water every 4–6 hours.
3.⁠ ⁠Cook the sprouted quinoa with 1 cup of boiling water for about 10 minutes, or until all the water has been absorbed. Allow to cool completely in the refrigerator.
4.⁠ ⁠Toss the tofu cubes with the soy sauce, sesame oil, and 1 tablespoon of olive oil. Sauté in a hot skillet until golden on all sides. Let cool completely. This step can be prepared a day in advance.
5.⁠ ⁠Lightly toast the sliced almonds in a dry pan until golden and fragrant. Set aside to cool.
6.⁠ ⁠Finely chop the parsley, mint, and basil, and dice the cucumbers.
7.⁠ ⁠In a large bowl, combine the cooled quinoa, herbs, cucumbers, ginger, za’atar (or oregano), salt, and black pepper.
8.⁠ ⁠Add the lemon juice and olive oil and toss gently to combine.
9.⁠ ⁠Fold in the tofu cubes and toasted almonds just before serving.

Enjoy! 🌿☀️

Serving tip: This salad tastes even better after resting in the refrigerator for about an hour, allowing the flavors to blend beautifully.