This rainbow quinoa tahini salad is loaded with colours, flavours and plant protein. The tahini dressing is easy to prepare and the perfect match for the crunchy veggies and quinoa. It will quickly become a family-favourite and can be prepared ahead of time and stored in the fridge for quick lunches!
Prep time: 10 minutes
Cook time: 25 minutes
Servings: 4
Ingredients
- 2 cups cooked quinoa
- 1 block extra-firm tofu (about 350g)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 3 tbsp white flour (or cornstarch for gluten-free)
- 1 orange pepper
- 1 green pepper
- 2 cups red cabbage
- 1 cup green peas
- 2 cups cherry tomatoes
- 1 avocado
Tahini dressing
- 2/3 cup tahini
- 3 tbsp lemon juice
- 1 1/2 tbsp dijon mustard
- 2 tsp salt
- 2 tsp garlic powder
- Water as needed
Equipment
- Baking sheet
- Small pot
Instructions
- Preheat oven to 375F.
- Cook quinoa according to package directions, to make about 2 cups once cooked.
- Cut tofu into small cubes (about 3/4 inch wide) and place in a bowl with soy sauce and flour (or cornstarch). Coat each piece then place on a lined baking sheet then bake for 20-25 minutes until golden.
- Dice peppers, shred cabbage, halve cherry tomatoes and slice avocado. If using frozen peas, microwave in a bowl with water for 2 minutes.
- Prepare tahini dressing by adding all ingredients to a jar and mixing. Add water if you want a more liquid dressing consistency (or skip water if you like thick dressings!).
- Once the quinoa is cooked and tofu is ready, add all of the chopped veggies, quinoa, and baked tofu to a bowl and top with dressing, enjoy!
Notes
*For a gluten-free version of this quinoa tahini salad, substitute tamari for soy sauce and cornstarch for white flour when preparing tofu.
