Red Quinoa and Tofu Salad with Ginger and Pickled D

Name: Red Quinoa and Tofu Salad with Ginger and Pickled Daikon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup grated daikon radish (from a 2-inch chunk); 1/2 cup rice vinegar, more as needed; Kosher salt; 1 cup (6 ounces) uncooked red quinoa (white is fine too, but isnt as pretty); 2 tablespoons soy sauce, more as needed; 2 tablespoons finely grated ginger; 1 tablespoon grapeseed or other neutral oil; 1 tablespoon toasted sesame oil; 1/2 teaspoon Asian chile-garlic paste or sriracha; 16 ounces baked or smoked tofu, diced; 1 cup frozen shelled edamame beans, thawed; 2 scallions, thinly sliced

Servings: persons

1/2 cup grated daikon radish (from a 2-inch chunk)
1/2 cup rice vinegar, more as needed
Kosher salt
1 cup (6 ounces) uncooked red quinoa (white is fine too, but isnt as pretty)
2 tablespoons soy sauce, more as needed
2 tablespoons finely grated ginger
1 tablespoon grapeseed or other neutral oil
1 tablespoon toasted sesame oil
1/2 teaspoon Asian chile-garlic paste or sriracha
16 ounces baked or smoked tofu, diced
1 cup frozen shelled edamame beans, thawed
2 scallions, thinly sliced

1
In a small bowl, combine the daikon radish with 2 tablespoons of the rice vinegar.
2
Set aside to marinate while you cook the quinoa.
3
Bring a large pot of well-salted water to a boil over high heat.
4
Add the quinoa, give it a good stir, and cook until the grains are plump and just tender, about 15 minutes.
5
Drain in a fine-holed colander and spread on a large plate or rimmed baking sheet to speed cooling.
6
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.
7
Add the quinoa, tofu, edamame, and scallions.
8
Drain the pickled daikon, reserving the liquid, and add to the bowl as well.
9
Toss gently to combine.
10
Taste and add more soy sauce or some of the reserved rice vinegar as needed.
11
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).

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup grated daikon radish (from a 2-inch chunk), 1/2 cup rice vinegar, more as needed, Kosher salt, 1 cup (6 ounces) uncooked red quinoa (white is fine too, but isnt as pretty), and more.

Yes, Red Quinoa and Tofu Salad with Ginger and Pickled Daikon falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Red Quinoa and Tofu Salad with Ginger and Pickled Daikon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions