Marinated Tofu Salad with Quinoa and Kuquat

Serves 6-8


3 Cups                     Cooked Red Quinoa

¾ Cup                      Kumquats, thinly sliced, width-wise

¾ Cup                      Red Onion, finely diced

3 Cups                     Tea Infused Tofu, sliced in ½” pieces

¼ Cup                      Mint, thinly sliced

1 Tsp.                      Salt

Pinch                       White pepper

1 Tsp.                      Ras Al Hanout Spice Mix*

3 Tbsp.                    Olive Oil

1Tbsp.                     Lemon Juice


Bring 3 cups of water to a boil and add 1 ½ cups or dry quinoa.

Stir and lower heat, bringing to a simmer.

Once all water is absorbed, and quinoa is fluffy, turn off heat. Set aside.

Chop all veggies and tofu.

Mix all ingredients together and serve. Enjoy!

*Ras Al Hanout is a blend of African spices that can been found in grocery stores carrying African products. It is typically a mixture of cardamom, clove, cinnamon, ground chili peppers, coriander, cumin, nutmeg, peppercorn, and turmeric.

This entry was posted in Californian, Course, Hodo Tea-Infused Tofu, Main Dish, Recipes, Salad, Side-Dish. Bookmark the permalink.