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!
Ingredients
Scale
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)
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:
- Combine all ingredients together in a bowl (including 1/3 cup of the roasted tofu) and toss to combine.
- If desired, microwave for 30 seconds to melt the feta
Keywords: salad, tofu, vegetarian, broccoli, quinoa
