Ingredients
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1/2 lb. extra firm tofu
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1 cup cooked quinoa
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1 can organic black beans
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1/2 red bell pepper
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4 onionsgreen
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5 chopped walnuts
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1/2 cup fresh cilantro chopped
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2 fresh squeezed lime juice
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1/2 cup extra virgin olive oil
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1 Tbsp. cumin powder or whole cumin
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1 Tbsp. ground coriander
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1 Tbsp. chili powder
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1/2 tsp. ground black pepper
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to taste salt
Directions
This southwestern inspired salad tastes best a day after making!
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Steps
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1
Done
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Saute tofu & peppers in spicesIn a pan, heat 1 Tbsp. of olive oil. Add diced tofu to it. Then add the chili, cumin, coriander, and black pepper. Mix the spices with tofu well. Then add diced red bell peppers and cook until soft. |
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2
Done
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CoolRemove from heat and add it to a big salad bowl. Let it cool. |
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3
Done
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Mix in other ingredientsAdd the cooled and fluffed quinoa, black beans, green onions, and walnuts. |
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4
Done
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Make the DressingIn a small bowl, whisk together leftover olive oil, lime juice, salt. |
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5
Done
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Toss and ChillStir in the dressing in the big salad bowl and toss the salad for even coating. Cover and refrigerate for at least an hour before serving. Note: leftovers the next day are even better! |
