For a side dish that easy to whip up, this tofu and quinoa salad is a great alternative to heavy potato salad. Considering March is National Nutrition Month, now is the perfect time to focus on healthy eating. Small steps – like reducing your fat intake and eating more vegetables – can have a positive impact on how you look, think, and feel.  


  • 1 House Foods Premium Tofu or Organic Tofu, Super Firm Cubed
  • 1 Cup uncooked quinoa (couscous can be substituted)
  • 1 Cup canned corn
  • 1 small red bell pepper, diced
  • 1/4 Cup pine nuts
  • 1/2 Cup seedless grapes, halved
  • 1/2 Cup dried raspberries or cranberries (optional)
  • 1/4 Cup Italian parsley, finely chopped


  • 1 Tablespoon lime juice
  • 2 Tablespoon olive oil
  • 1/4 Cup wine vinegar
  • Salt and pepper to taste


Step 1:

Cook quinoa according to package instructions. Allow to cool.

Step 2:

While quinoa is cooking, whisk together lime juice, olive oil, wine vinegar, salt and pepper.

Step 3:

Combine cooked quinoa with rest of the ingredients except tofu, and lime juice mixture, stirring well.

Step 4:

Add tofu, mix well and sprinkle with Italian parsley.