Mediterranean Quinoa Salad with Grilled Tofu & Chickpeas
A refreshing and protein-rich quinoa salad featuring grilled tofu, chickpeas, and a medley of fresh, seasonal Mediterranean vegetables, all tossed in a zesty lemon-herb dressing.
Ingredients
- Quinoa50 g
- Tofu150 g
- Broccoli75 g
- Cherry Tomatoes50 g
- Cucumber40 g
- Red Onion15 g
- Olive Oil4 g
- Lemon0.5 whole
- Dried Oregano0.5 tsp
- Salt0.3 tsp
- Black Pepper0.3 tsp
- Chickpeas75 g
- Kalamata Olives10 g
- Soya Sauce5 ml
Instructions
- 1Step 1
Rinse quinoa under cold water. Combine quinoa with 200ml water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Fluff with a fork.
- 2Step 2
While quinoa cooks, press tofu to remove excess water. Cut tofu into 1-inch cubes. Toss with a splash of soya sauce. Heat a non-stick pan over medium-high heat with a little olive oil. Cook tofu cubes for 5-7 minutes until golden and slightly crispy.
- 3Step 3
Chop broccoli into small florets. Boil or steam for 3-5 minutes until tender-crisp. Drain well.
- 4Step 4
Halve cherry tomatoes, slice cucumber, finely slice red onion, and drain chickpeas.
- 5Step 5
In a large bowl, combine cooked quinoa, grilled tofu, chickpeas, broccoli, cherry tomatoes, cucumber, Kalamata olives, and red onion.
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