Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette
Dinners + Mains

Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette

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Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!

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Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette
Nutrition Info Print Recipe
  • Prep: 30 m
  • Cook: 58 m
  • Additional: 15 m
  • Total: 1 h 43 m
  • Servings:
    4

Ingredients

  • 1 large sweet potato cut into chunks
  • 2 tbsp olive oil
  • salt
  • pepper
  • 2 cups chicken broth
  • 1 cup quinoa rinsed
  • 12 oz tofu (1 package - extra firm) cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp garlic powder
  • 1/4 cup vegetable
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1 avocado diced
  • 2 cups mixed greens with spinach
  • 1 cup broccoli florets, bite sized
  • 1/2 cup red bell pepper diced
  • 1/4 cup capers
  • 7 leaves basil fresh, cut into strips or more to taste

Instructions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
  3. Roast sweet potato in the preheated oven until soft, about 20 minutes.
  4. Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
  5. Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
  6. Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
  7. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
  8. Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
  9. Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
  10. Divide quinoa among serving plates; top with sweet potato salad mixture.
  11. Cook's Note: Don't overcook the tofu cubes. You want the outside brown and the inside hot, but not too dry.
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