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Quinoa Salad with Tofu
Recipes
Quinoa Salad with Tofu
4 servings
30 minutes total

Ingredients

  • 1 cup quinoa
  • 2 cups low-sodium vegetable broth
  • ¼ cup cashews
  • 2 tablespoons extra-virgin olive oil
  • 1 (14 oz) package extra-firm tofu
  • 1 (10 oz) bag frozen mixed vegetables
  • 1 teaspoon garlic powder
  • ½ cup refrigerated ginger dressing

Steps

    1. Combine quinoa and broth in medium saucepan on medium-high; bring to a boil. Reduce heat to low, cover, and simmer 15 minutes or until broth has been absorbed. Remove from heat; transfer quinoa to baking sheet and spread out evenly to cool slightly.
    2. Meanwhile, chop cashews; drain tofu and cut into bite-size cubes. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place oil in pan, then add tofu; cook 5 minutes, stirring occasionally, or until tofu is golden and 165°F.
    3. Stir in vegetables, garlic, and cashews; cook and stir 4–6 minutes until vegetables are hot. Remove from heat and let stand to cool slightly.
    4. Combine quinoa, tofu mixture, and ginger dressing in large bowl; stir until blended. Serve warm or chill and serve cold.

Amount per ¼ recipe serving: Calories 610, Total Fat 35g, Sat Fat 5g, Trans Fat 0g, Chol 0mg, Sodium 640mg, Total Carb 52g, Fiber 9g, Total Sugar 10g, (Incl. 0g Added Sugars), Protein 23g, Vitamin D 0%, Calc 8%, Iron 35%, Potassium 15%