Roasted Broccoli, Tofu & Quinoa Salad with Lemon Garlic Dressing
An Invigorating, Nutrient-Packed Vegan Delight
This Roasted Broccoli, Tofu & Quinoa Salad with Lemon Garlic Dressing is more than just a saladβit’s a healthful feast! Combining the vibrant crunch of bell peppers with the earthy flavors of roasted broccoli, this dish is elevated with protein-packed tofu and quinoa. Paired with a zesty lemon garlic dressing, this salad is the ultimate combination of fresh and hearty. Whether you’re looking for a light meal or a wholesome appetizer, this dish brings together nourishing ingredients in a vibrant, satisfying way.
Cuisine: Continental
Course: Appetizer
Diet: Vegan
Ingredients
| Ingredient | Quantity |
|---|---|
| Extra Virgin Olive Oil | 2 tablespoons |
| Garlic | 4 cloves |
| Whole Black Pepper Corns, coarsely pounded | 1 teaspoon |
| Broccoli | 1 cup |
| Red, Yellow, and Green Bell Peppers (Capsicum) | 1 cup (each color) |
| Tofu | 1 cup, cut into small cubes |
| Quinoa | 1/3 cup |
| For the Dressing | |
| Lemon Juice | 1 tablespoon |
| Honey | 2 teaspoons |
| Red Chilli Flakes | 1 teaspoon |
| Mint Leaves (Pudina), finely chopped | 2 sprigs |
| Mint Leaves (Pudina), finely chopped | 2 sprigs |
Preparation & Cooking Time
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Instructions
-
Prep the Ingredients:
Begin by preparing all the ingredients. Wash the quinoa thoroughly and soak it in water for about 20 minutes before cooking. -
Cook the Quinoa:
In a pressure cooker, combine the soaked quinoa with 1 cup of water, a pinch of salt, and a teaspoon of olive oil. Close the lid and pressure cook for 2 whistles. After cooking, allow the pressure to release naturally, then set the quinoa aside. -
Roast the Vegetables:
Preheat the oven to 180Β°C (350Β°F). Line a baking tray with aluminum foil and lightly grease it with olive oil. Spread the broccoli, bell peppers, tofu cubes, and whole garlic cloves on the tray. Sprinkle with salt and pepper and drizzle with olive oil. -
Cook the Vegetables:
Cover the vegetables loosely with aluminum foil and roast for 10 minutes to allow them to steam slightly. After 5 to 6 minutes, remove the foil and roast for an additional 5 to 6 minutes until the vegetables are tender and have developed a light golden-brown hue. Be cautious not to over-char the vegetables. Once done, remove from the oven and set aside.Alternative Method: You can stir-fry the vegetables in a wok over medium-high heat, cooking until the veggies are tender but still retain a good bite.
-
Prepare the Lemon Garlic Dressing:
In a small bowl, whisk together the lemon juice, honey, red chilli flakes, and finely chopped mint leaves. Next, chop the roasted garlic from the baking tray and add it to the dressing. Mix well to combine all the flavors. -
Assemble the Salad:
In a large mixing bowl, toss together the roasted vegetables, tofu, and cooked quinoa. Drizzle the lemon garlic dressing over the salad and mix gently until everything is well coated. -
Serve and Enjoy:
Serve the Roasted Broccoli, Tofu & Quinoa Salad with Lemon Garlic Dressing chilled. For a refreshing summer meal, pair it with a Watermelon Raspberry Lemonade and a slice of warm Whole Wheat Rosemary Focaccia Bread.
This colorful, nutritious salad is a perfect vegan appetizer, combining the goodness of quinoa, tofu, and roasted veggies with the refreshing zing of lemon and mint. Packed with fiber, protein, and antioxidants, itβs an easy-to-make dish that is both filling and energizing. Enjoy it as a light lunch, a snack, or even as part of a larger spread at your next gathering!
