Quinoa & smoked tofu salad
Delight in a refreshing mix of quinoa and savory smoked tofu in this vibrant salad. Perfect blend of textures and flavors for a culinary experience.
Ingredients:
- 2 cups water
- ¾ teaspoon salt, divided
- 1 cup quinoa, rinsed well (see Tip)
- ¼ cup lemon juice
- 3 tablespoons extra-virgin olive oil
- 2 small cloves garlic, minced
- ¼ 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
- ½ cup chopped fresh parsley
- ½ cup chopped fresh mint
Instructions:
- In a medium saucepan, bring water and 1/2 teaspoon salt to boiling point. Put in quinoa and bring back to a boil. Lower the heat to simmer, cover the pan, and cook until the liquid is absorbed, which typically takes about 15 to 20 minutes. Transfer the quinoa to a baking sheet and let it cool for about 10 minutes.
- In a large bowl, mix lemon juice, oil, garlic, the remaining 1/4 teaspoon salt, and pepper together. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley, and mint. Toss gently until all ingredients are well combined.
Summary:
- Calories: 1369 kcal
- Fat: 66 g
- Protein: 60 g
- Carbs: 149 g
- Potassium: 2705 mg
- Magnesium: 556 mg