Quinoa and tofu salad
Ingredients
½ pack of medium tofu cut into cubes
1 English cucumber, peeled and cut into bite-sized pieces
1 red onion, sliced into thin strips
1 cup of quinoa
2 cups of vegetable stock
2 tablespoons of balsamic vinegar
1 tablespoon of red wine vinegar
1 teaspoon of coriander powder
1 teaspoon of soy sauce
1 teaspoon sriracha
2 tablespoons extra virgin olive oil
2 tablespoons of marinara sauce
Salt to taste
Directions
After rinsing the quinoa, place it in a bowl, add the stock, marinara sauce and salt and microwave covered with a plate for 5 minutes. Mix again, leave covered, and microwave for another 5 minutes.
Let this stand until the quinoa fluffs up when mixed with a fork.
Place the cut onions and cucumber in a bowl and add the sriracha, red wine vinegar, soy sauce, balsamic vinegar, 1 tablespoon of olive oil, and coriander powder. Allow to marinate for 30 minutes.
On a nonstick surface, preferably ceramic, sauté the cut tofu in the remaining oil until lightly browned, and then add it to the onions and cucumber mixture.
Layer the salad with quinoa first on a plate, followed by the tofu, cucumber, and red onion mixture.
Serve as a side dish to a lean protein vegetable or meat.
This dish allows you a healthy balance of flavors ranging from sweet to sour to spicy and is a healthy alternative to white rice and is loaded with protein . As always, I wish that you stay focused on your nutrition and live long and strong!
