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Publix Aprons

Quinoa Salad with Tofu

Quinoa Salad with Tofu
Total Time:
40 minutes


1 cup quinoa
2 cups vegetable broth
1/4 cup cashews
Olive oil cooking spray
1 (14-oz) package firm tofu
1 (10-oz) bag frozen mixed vegetables
1 teaspoon garlic powder
1/2 cup ginger dressing


  1. Combine quinoa and broth in medium saucepan on medium-high; bring to a boil. Reduce heat to simmer; cover and simmer 15 minutes or until broth has absorbed. Remove quinoa from heat; transfer to baking sheet and spread out evenly to cool.
  2. Meanwhile, chop cashews. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Remove pan from heat; coat with spray. Place tofu in pan; cook 5 minutes, stirring occasionally, or until lightly browned.
  3. Stir in vegetables, garlic, and cashews; cook and stir 4–6 minutes or until vegetables are hot. Remove from heat and let stand until cool.
  4. Combine in large bowl: quinoa, tofu mixture, and ginger dressing; toss until blended. Serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 550kcal; FAT 28.00g; SAT FAT 4.00g; TRANS FAT 0.00g; CHOL 0mg; SODIUM 850mg; CARB 53g; FIBER 4.00g; SUGARS 7g; PROTEIN 23g; CALC 10%; VIT A 0%; VIT C 0%; IRON 40%

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