Colourful Quinoa Salad
Prep time: 10 | Cook time: 15 | Makes: 4
For the Grain Bowls:
- 12 ounces cubed extra-firm tofu
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon canola oil
- 2 cups cooked quinoa
- 1 cup shredded carrots
- 1 cup red cabbage
- 1 cup sliced English cucumber
- 1 cup bean sprouts
- 2 medium scallions, thinly sliced
- 3 tablespoons crushed peanuts
- Lime wedges and cilantro, for garnish
For the Peanut Tahini Dressing:
- 1/4 cup peanut butter
- 2 tablespoons brown sugar
- 1 tablespoon tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 teaspoons ketchup
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon grated ginger
- 1 teaspoon finely chopped cilantro
- 1 teaspoon lime juice
- 1/2 teaspoon onion powder
Indulge in the fresh and vibrant flavours of the season with our Spring Vegetable Colourful Quinoa Salad. This delightful dish combines nutrient-packed quinoa with a rich assortment of seasonal spring vegetables, creating a magnificent blend of colours and flavours that will tantalise your taste buds. Enjoy the crunchiness of freshly picked veggies, savour the nutty richness of quinoa, and relish the zesty dressing that ties it all together.
Method
- Gather the ingredients.
- Add the cubed tofu onto a paper towel-lined baking sheet. Add another paper towel on top of the tofu and weigh it down with another pan to remove as much of the liquid as possible. Leave weighed down for about 10 minutes. Add salt and pepper.
- Heat up a large sauté pan and add the canola oil. Fry the tofu on medium-high heat, turning to brown on at least two sides. Remove from the pan and set aside.
- Gather the ingredients for the dressing.
- Blend all of the dressing ingredients in a blender or food processor until completely smooth. Add a tablespoon of water and blend again until smooth and creamy.
- Mix a 1/4 cup of the dressing into the cooked quinoa.
- Divide the quinoa among four bowls. Top with the crispy tofu, carrots, cabbage, cucumbers, bean sprouts, spring onion, and crushed peanuts.
- Drizzle the extra dressing over the bowls to your taste. Garnish with lime wedges and cilantro. Serve immediately.
Recipe Variations
There are endless variations for this delicious bowl. When using the peanut tahini sauce, try these other toppings:
- Poached egg
- Crispy shallots
- Roasted sweet potato
- Fried tempeh
- Edamame
- Chickpeas
Although they are traditionally vegetarian and vegan, if you eat meat, you can top them with…
- Grilled chicken
- Roasted shrimp
- Sliced steak
Other flavour options for bowls:
- Mediterranean Grain Bowl: Keep the quinoa and cucumbers and add feta, diced tomatoes, hummus, and tzatziki sauce.
- Southwestern Grain Bowl: Roasted cauliflower with taco seasoning, chickpeas, avocado, black beans, corn, and pico de gallo.
- Sushi Grain Bowl: Use rice instead of quinoa, add cucumber, avocado, ginger, carrots, and spicy mayo.
- Green Grain Bowl: Top quinoa with avocado, sautéed kale, roasted sweet potatoes, and poached egg. Drizzle with green goddess dressing.
