Energizing Quinoa & Tofu Salad

🥘 Ingredients

• 1 cup quinoa
• 200g firm tofu, pressed and cubed
• 1 tablespoon olive oil
• 1 bell pepper, diced
• 1 cucumber, diced
• 1 avocado, sliced
• Handful of cherry tomatoes, halved
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• Salt and pepper to taste
• Fresh parsley for garnish

👨‍🍳 Instructions

1. 1
   Rinse the quinoa under cold water. In a pot, combine quinoa with 2 cups of water and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let it cool.
2. 2
   In a skillet, heat olive oil over medium heat. Add the cubed tofu and sauté until golden brown on all sides. Season with salt and pepper.
3. 3
   In a large bowl, combine the cooked quinoa, sautéed tofu, diced bell pepper, cucumber, cherry tomatoes, and avocado slices.
4. 4
   In a small bowl, whisk together lemon juice, tahini, salt, and pepper to make the dressing.
5. 5
   Pour the dressing over the salad and toss gently to combine.
6. 6
   Garnish with fresh parsley before serving.

📊 Nutritional Information

• Calories: 650 kcal
• Protein: 20g
• Carbohydrates: 70g
• Fats: 25g
• Fiber: 12g

💡 Cooking Tips

• Press the tofu for at least 15 minutes to remove excess moisture for a better texture when sautéing.
• Rinse quinoa thoroughly to remove its natural bitter coating called saponin.
• Let the quinoa cool before adding to the salad to maintain the crispness of the vegetables.
• Customize your salad by adding your favorite veggies or a sprinkle of seeds for extra crunch.