Asian Style Red Quinoa Salad With Tofu

• 2 tablespoons sesame oil
• 3 tablespoons coconut oil
• 3 tablespoons tamari
• 2 tablespoons raw honey
• 2 tablespoons white wine vinegar
• 2 red chilies, chopped
• 2 teaspoons fresh ginger, grated
• 1 garlic clove, minced
• 1.5 cups red quinoa, cooked according to package
• 1 cup snow peas, trimmed and thinly sliced
• 6 ounces firm tofu, cut into 1 inch dice
• 4 green onions, trimmed and thinly sliced
• 2 tablespoons sesame seeds, toasted

1. Preheat oven to 425oF.
2. In a bowl combine coconut oil, sesame oil, tamari, vinegar, honey, chilies, ginger and garlic. Adjust to taste with extra tamari if need be. Divide the sauce in half.
3. Toss the tofu with half the sauce, place in a single layer on a baking sheet. Bake, stirring occasionally, until golden, about 15-20 minutes. Allow to cool slightly on baking sheet.
4. Meanwhile, cook quinoa, according to direction. And then toss in a large bowl with the remaining sauce; set aside.
5. Toss tofu into quinoa, along with snow peas and half the amount of green onions. Divide into bowls and garnish with toasted sesame seeds and the remaining green onions.

sesame oil, coconut oil, tamari, honey, white wine vinegar, red chilies, fresh ginger, garlic, red quinoa, snow peas, firm tofu, green onions, sesame seeds

Taken from food52.com/recipes/16768-asian-style-red-quinoa-salad-with-tofu (may not work)