Gingery Quinoa Salad with Apples, Peas and Coconut & Crispy Coconut Tofu Nuggets

So the names of these recipes are quite a mouthful, but they are actually simple and extremely healthy dishes! I found the salad recipe in my latest issue of Vegetarian Times. I was immediately drawn to it because it had quinoa and peas! I made it once, but forgot the coconut, and decided to make it again. Then I saw these tofu nuggets in Cara's blog, and figured it would be the perfect accompniament to the salad.

Last night though, when I raided the freezer for a bag of peas, there were none! I don't know how that's possible, they're my favorite! I did find a bag of green beans though, so that was a decent substitute. The recipe calls for cooking the quinoa in carrot, beet or vegetable juice, but I decided to use some of the pomegranate juice sent to me by POM Wonderful as well as some vegetable stock to keep the calories i ncheck.

The coconut tofu nuggets were delicious, I had a little sriracha with them for dipping. They were very crunchy, as the recipe states. I could have eaten a million!

Gingery Quinoa Salad with Apples, Peas and Coconut (adapted from Vegetarian Times)

& Crispy Coconut Tofu Nuggets (From Cara's Cravings)

1/3 c. chopped almonds

2 tsp. EVOO)
1 small yellow onion, finely diced
1/2" freshly grated ginger root
1 c. quinoa
1/2 c. pomegranate juice
1 c. vegetable stock
1 c. frozen peas (or green beans)
1 medium apple, diced
1/3 c. unsweetened shredded coconut


Toast almonds in a small pot for 3 minutes, or until fragrant and beginning to brown. 
Set aside to cool.
Rinse quinoa under running water for a minue in a fine mesh sieve.
Place pot back on stove, heat over medium, add oil and onion, saute until translucent, stirring occasionally.
Stir in ginger, quinoa, stock and juice, and season with salt and pepper.
Bring to a boil. Cover, reduce heat to medium-low, and simmer 15-20 minutes, or until all liquid is absorbed.
Remove from heat, stir in peas, apple, coconut and almonds into salad.
Serve warm or at room temperature.

Crispy Coconut Tofu Nuggets:

1 block organic, extra-firm tofu

1 egg white, beat to a froth

1/2 cup panko breadcrumbs
1/4 cup shredded coconut
zest from one lime
Sriracha

(Directions are slightly different from Cara's)
Slice tofu in half to create 2 1" regtangles.
Wrap the tofu in a tea towel, place under a heavy dutch oven, let it sit for 10 minutes while the oven preheats to 400 degrees.
Set a cooking rack on top of a baking sheet, and spray with nonstick cooking spray.
Mix together the panko, coconut, and lime zest and pour onto a plate.
Cut each rectangle of tofu into 6 triangles, creating 12 total nuggets.
Season the tofu wedges with salt and pepper. Dip each one into the egg froth, then dredge in the panko mixture and set on the cooling rack.
Bake for about 25 minutes, turning halfway through, until lightly browned and crispy on both sides.