This is one of those salads that I don’t have exact measurements for two reasons. 1. You should personalize your own salad to have as much or as little of each ingredient as you want. And 2. I don’t know exactly how much of each ingredient I used.. I kind of just threw it together.
I always cook my quinoa in a rice cooker using one part quinoa and two parts water. It comes out perfect every time. My rice cooker has a steamer basket that goes on top, so I chopped up a few carrots and purple potatoes and let them steam while my quinoa was cooking. The mint pulled everything together. I love the way this salad turned out. It was really light and fresh tasting.
- Baked tofu
- Steamed purple potatoes
- Steamed carrots
- Rice vinegar
- Chopped fresh mint
- Hemp seed
To make this salad combine on a salad plate some quinoa, baked tofu, steamed purple potatoes, and steamed carrots. Sprinkle a little bit of rice vinegar on top follow by hemp seed. Garnish with chopped fresh mint.