quinoa, broccoli & apple salad with feta & tofu

this easy quinoa salad is packed with protein, heart-healthy fats, fiber and flavor. serve it on the side or eat it on its own for a quick and easy meal!

This salad combine so many of my favorite flavors. I’ve been SO into broccoli lately and I always love a good quinoa bowl so this dish is pretty much a no-brainer for me.

I love it because it’s so versatile – nix the tofu and it can be a side to a main meal or you can serve up the whole thing and make it a lunch (which is obviously what I did because between myself, Owen and my husband, I’m the only one that’s going to dig into a bowl filled with raw broccoli!).

I tossed it simply with olive oil and balsamic glaze but it would also be delicious with a greek or herb vinaigrette.

The crisp, juicy apples pair perfectly with the nutty quinoa, walnuts and crunchy broccoli. It’s all finished off with some creamy, salty feta cheese making it a lovely flavor explosion with each bite!

Other than that, it’s quick, easy filled with fiber, protein and heart-healthy fats and makes a great packed lunch (those flavors just marinate together as it sits so by lunchtime it’s filled with even more flavor!). And while you don’t have to, I absolutely recommend nuking it just until the feta cheese gets slightly melted!

quinoa, broccoli & apple salad with feta & tofu

• Author: Cait
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 1 salad 1x
• Category: lunch

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Description

this easy quinoa salad is packed with protein, heart-healthy fats, fiber and flavor. serve it on the side or eat it on its own for a quick and easy meal!

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Ingredients

Scale 1x2x3x

For the Roasted Tofu:

• 1 14 oz. package extra firm tofu, drained, pressed and cubed
• 1 tablespoon olive oil
• Salt, to taste

For the Salad:

• 1/2 – 2/3 cup cooked quinoa
• 1 cup broccoli florets, stems removed and roughly chopped or pulsed in the food processor
• 1 large or 2 small apples, diced
• 4 tablespoons chopped walnuts
• 4 tablespoons dried cranberries
• 1/3 cup crumbled feta (more or less as desired)
• Salt & pepper, to taste
• Olive oil and balsamic glaze (or dressing of choice)

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Instructions

For the Roasted Tofu:

• Preheat oven to 425 degrees F and line a baking sheet with parchment paper
• Place cubed tofu on lined baking sheet then drizzle with olive oil and sprinkle with salt
• Bake for 20-30 minutes or until tofu is just browned and slightly crisp around the edges

For the Salad:

1. Combine all ingredients together in a bowl (including 1/3 cup of the roasted tofu) and toss to combine.
2. If desired, microwave for 30 seconds to melt the feta

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Keywords: salad, tofu, vegetarian, broccoli, quinoa

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