Grilled Tofu, Olive, Cranberry and Sundried Tomato Quinoa Salad
Try this savoury salad recipe that is both colourful and satisfying. This makes an ideal lunch or light dinner, and you can add your favourite nuts and dried fruits to your liking to make it your very own.
Cut the tofu block into cubes. In a bowl, mix together the marinade ingredients: olive oil, garlic (grated), cumin, oregano, salt and pepper. Add the marinade to the tofu, toss to cover well and set aside.
Cook the quinoa in 2 cups of water, bringing to a boil then turning down the heat and covering. Cook for 15 minutes. Turn heat off and let sit for another few minutes.
Finely chop the green onions and sundried tomatoes, chop the hazelnuts in half and slice the olives.
In a medium-high hot pan, grill the tofu cubes for about 4 minutes per side.
Mix together the quinoa, green onion, hazelnuts, dried cranberries, sundried tomatoes and olives. Add the tofu and vinaigrette. Toss and serve!
How It's Made: Vinaigrette
1/4 cup of olive oil
1 clove of garlic
1/2 teaspoon of dijon mustard
1 tablespoon of apple cider vinegar
A pinch of sea salt and fresh ground pepper
You can replace the hazelnuts with any other nut of your choice!
In a bowl, mix together all the ingredients.
Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.