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Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette
30 mins
58 mins
15 mins
1 hr 43 mins

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! Recipe from allrecipes.com

Course: Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine: Mediterranean
Keyword: Dinners + Mains, Light Meal, Mediterranean
Diet: Dairy Free, Gluten Free, Low Carb
Servings: 4
Calories: 575 kcal
  • 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
  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.

Nutrition Facts
Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette
Amount Per Serving
Calories 575 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 4g25%
Sodium 824mg36%
Potassium 1052mg30%
Carbohydrates 65g22%
Fiber 12g50%
Sugar 5g6%
Protein 19g38%
Vitamin A 13723IU274%
Vitamin C 67mg81%
Calcium 185mg19%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.