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Southwestern Quinoa Salad with Bean & Tofu

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Nutritional information

491
Calories
4.4g
Saturated Fat
0mg
Cholesterol
21mg
Sodium
44.4g
Total Carbohydrate
7.7g
Dietary Fiber
5.9g
Total Sugars
13.9g
Protein

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Southwestern Quinoa Salad with Bean & Tofu

  • Serves 4
  • Medium

Ingredients

Directions

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This southwestern inspired salad tastes best a day after making!
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Steps

1
Done

Saute tofu & peppers in spices

In 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.

2
Done

Cool

Remove from heat and add it to a big salad bowl. Let it cool.

3
Done

Mix in other ingredients

Add the cooled and fluffed quinoa, black beans, green onions, and walnuts.

4
Done

Make the Dressing

In a small bowl, whisk together leftover olive oil, lime juice, salt.

5
Done

Toss and Chill

Stir 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!

Dr Bijal

I am Dr. Bijal Dave – Obesity Medicine, Metabolic Specialist, Family Physician and Passionate Chef! I am a medically certified doctor with a passion for healthy eating. I have created this website to bring healthy and tasty vegetarian recipes from all over the world to your home. I have 3 office locations in New Jersey. If you would like help losing weight, please contact one of my offices and schedule a comprehensive medical weight loss evaluation.

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Tofu & Black Bean Chili
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Tofu & Black Bean Chili
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