Quinoa Salad with Feta, Pesto, and Sun-dried Tomatoes

Adapted from 101 Cookbooks.  This is a weird but surprisingly awesome quinoa dish, somehow all of the flavors come together really nicely.



  • 2 shallots, minced
  • 1 c quinoa
  • 1 c corn
  • 1.5 c fresh spinach
  • 1 block extra firm tofu
  • 1/2 c pesto (jarred is okay, but if you can use fresh)
  • 1/3 c pumpkin seeds, toasted
  • 1/3 c sun-dried tomatoes, chopped finely
  • 1/3 c feta, crumbled
  • olive oil


  1. Saute the shallots in olive oil until slightly browned.
  2. Add the quinoa and saute for about 1 minute (add a bit more oil if necessary.)
  3. Add 2 cups of boiling water and simmer ~15 minutes, until the quinoa is transparent but still a bit crunchy (careful: don’t overcook it!).
  4. Meanwhile, cut the tofu into 1/2 inch cubes and saute in a skillet with olive oil, until the cubes are slightly browned. (Remember to press the water out of the tofu as much as you can before frying it.)
  5. Combine the quinoa and corn, and heat through, then stir in the tofu and spinach, until the spinach is wilted.
  6. Remove from heat, and combine quinoa mixture with pesto, seeds, tomatoes, and feta.