Recipe Library
Quinoa & Smoked Tofu Salad
Quinoa absorbs a bright lemon and garlic dressing that clings to every grain. Smoky tofu cubes, sweet bell pepper, juicy tomatoes, and crisp cucumber tumble through the salad, while fresh parsley adds a burst of green flavor.
- Total
- 35 min
- Prep
- 15 min
- Cook
- 20 min
- Serves
- 8
Nutrition per Serving
- Calories
- 244
- Protein
- 10g
- Carbs
- 29g
- Fat
- 11g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 374mg
Ingredients
- 2 cups water
- 3/4 teaspoon salt, divided
- 1 cup quinoa, rinsed well (see Tip)
- 1/4 cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 small cloves garlic, minced
- 1/4 teaspoon freshly ground pepper
- 1 6- or 8-ounce package baked smoked tofu, (see Tip), diced
- 1 small yellow bell pepper, diced
- 1 cup grape tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh mint
Instructions
- Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
- Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.