Best 3 Quinoa Salad With Crispy Tofu Cubes And Lime Vinaigrette Recipes

Indulge in a culinary adventure with our tantalizing quinoa salad, featuring crispy tofu cubes and a burst of citrusy lime vinaigrette. This nutritious and flavorful dish is a symphony of textures and flavors, offering a delightful balance that will impress both vegans and meat-eaters alike. With its vibrant colors and invigorating aroma, this salad is sure to become a favorite for lunch, dinner, or even as a refreshing side dish. So, let's dive into the world of flavors and embark on a culinary journey that will awaken your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

KALE AND QUINOA SALAD WITH TOFU AND MISO

Kale and Quinoa Salad With Tofu and Miso image

A hearty base of kale, quinoa and crisp tofu give this easy salad enough bite to serve as a meal. Curly kale provides heft and holds up nicely to the sweet, sour and spicy dressing. Use your hands to massage the vinaigrette into the kale, and let it marinate for at least 10 minutes to tenderize the sturdy greens. Finish the dish with a drizzle of sriracha and honey, but use a light touch: The point is to balance the heat and sweetness levels without overwhelming the delicate miso vinaigrette. If you like, double the dressing and refrigerate it for future use; it makes a fantastic dip for grilled chicken or pork, or a glaze to brush on salmon before broiling.

Provided by Corinne Trang

Categories dinner, easy, lunch, quick, weeknight, salads and dressings, vegetables, main course

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

1/2 cup quinoa, rinsed and drained
2 tablespoons unseasoned rice vinegar
1 1/2 tablespoons white miso
1 tablespoon mirin
2 teaspoons toasted sesame oil
6 tablespoons grapeseed oil
1/2 teaspoon sriracha, plus more for drizzling
1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
Honey or maple syrup, for serving

Steps:

In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 24 grams, Carbohydrate 19 grams, Fat 29 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 257 milligrams, Sugar 1 gram

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Black Bean & Quinoa Salad With Cilantro Lime Vinaigrette image

I got this Recipe from "Fed up" on the Veria channel, by Andrea Beaman. It's very easy and actually really tasty! I love it. So healthy too, tons of fiber, and truly a healthy dish. Very filling, I eat it for lunch sometimes by itself. WW friendly.. I use organic ingredients The only difference is, I don;t use meat in it when I make it, she used cooked chopped chicken. I prefer it without, as I usaually pair it with a WW spiced tilapia recipe I found here on Zaar, and goat cheese and scallion stuffed cherry tomatoes, asparagus, or some other veggie.. Yum

Provided by dr_kaley

Categories < 60 Mins

Time 40m

Yield 1/2 cup, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) can black beans
3 cups quinoa, cooked (about 1 cup uncooked makes 3 cups cooked!)
1 red pepper, chopped
1 red onion, minced
1/4 cup cilantro
3 tablespoons lime juice
2 tablespoons red wine vinegar
1 tablespoon agave nectar (or some other natural sweetner)
1/3 cup olive oil
1 teaspoon cumin
salt & pepper

Steps:

Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
(Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

Nutrition Facts : Calories 504.1, Fat 17.6, SaturatedFat 2.4, Sodium 8, Carbohydrate 70.4, Fiber 11.2, Sugar 1.8, Protein 17.1

QUINOA SALAD WITH CRISPY TOFU CUBES AND LIME VINAIGRETTE

Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette image

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!

Provided by paralee

Categories Vinaigrette Dressing

Time 1h43m

Yield 4

Number Of Ingredients 21

Ingredients

1 large sweet potato, cut into chunks
2 tablespoons olive oil
salt and ground black pepper to taste
2 cups chicken broth
1 cup quinoa, rinsed
1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons garlic powder
¼ cup vegetable oil
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon ground cumin
1 avocado, diced
2 cups mixed greens with spinach
1 cup bite-sized broccoli florets
½ cup diced red bell pepper
¼ cup capers
7 leaves fresh basil, cut into strips, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
Roast sweet potato in the preheated oven until soft, about 20 minutes.
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.
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.
Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
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.
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.
Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
Divide quinoa among serving plates; top with sweet potato salad mixture.

Nutrition Facts : Calories 746.9 calories, Carbohydrate 69.3 g, Cholesterol 2.5 mg, Fat 46 g, Fiber 12.3 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 896.3 mg, Sugar 7.9 g

Tips:

Prep your quinoa ahead of time: Quinoa can be cooked and refrigerated for up to 5 days, making it a great option for meal prep. Simply cook the quinoa according to the package directions, then let it cool completely before storing it in an airtight container in the refrigerator.
Use a variety of vegetables: This recipe calls for bell peppers, cucumbers, and carrots, but you can use any vegetables you like. Some other good options include broccoli, cauliflower, snap peas, and edamame.
Make the tofu crispy: To get the tofu extra crispy, press it before cooking. Wrap the tofu in a few layers of paper towels and place it on a plate. Top with another plate and weigh it down with something heavy, such as a can of beans or a heavy skillet. Let it sit for 30 minutes, then drain the tofu and pat it dry.
Use a flavorful vinaigrette: The lime vinaigrette in this recipe is light and refreshing, but you can use any vinaigrette you like. Some other good options include a balsamic vinaigrette, a honey mustard vinaigrette, or a tahini vinaigrette.
Serve immediately: This salad is best served immediately, while the tofu is still crispy. If you need to make it ahead of time, you can store the salad in the refrigerator for up to 2 days. However, the tofu will not be as crispy.

Conclusion:

This quinoa salad with crispy tofu cubes and lime vinaigrette is a delicious and healthy meal that is perfect for lunch or dinner. It is packed with protein, fiber, and vegetables, and the lime vinaigrette adds a bright and refreshing flavor. This salad is also easy to make and can be tailored to your own preferences. So next time you are looking for a healthy and satisfying meal, give this quinoa salad a try!