Mastering the perfect quinoa begins with patience and thorough washing. Agitating the grains under cool water three to four times removes the bitter saponins, ensuring a nutty base rather than a soapy aftertaste. This simple ritual transforms the tri-coloured seeds into fluffy, separate pearls that anchor this East Asian-inspired bowl.
The tofu demands equal attention. Cubed into one-centimetre pieces and bathed in soy sauce, each block develops a golden crust when seared in a hot frying pan. That caramelised exterior gives way to a creamy centre, providing textural contrast against the massaged kale and crunchy roasted peanuts.
The Umami Dressing
What truly distinguishes this salad is the miso sesame dressing. Whisking white or red miso paste with roasted sesame oil creates an emulsified coating that clings to every ingredient. Fresh ginger and rice wine vinegar cut through the richness, whilst a touch of honey rounds out the sharp edges.
- Prep the dressing ahead to allow flavours to meld
- Serve chilled for a refreshing lunch or at room temperature for dinner
- Substitute bell pepper for chilli if you prefer less heat
Scattered with fresh coriander and scallions, this versatile salad improves after a few hours in the refrigerator, making it ideal for meal prep or al fresco dining on warm afternoons.
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