Name: Quinoa and Tofu with Kale Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: ½ cup (90 g) quinoa, rinsed and drained; ½ lb (225 g) firm tofu, crumbled; 2 garlic cloves, chopped; 2 tbsp (30 ml) olive oil; ½ lb (225 g) kale, stems removed, leaves thinly sliced; 1 tbsp (15 ml) lemon juice; 1 tbsp (15 ml) olive oil; 1 ½ cups (265 g) red grapes, halved; 2 Lebanese cucumbers, cut into thin sticks 2 inches (5 cm) long; ½ red onion, finely chopped; ¼ cup (40 g) pumpkin seeds; 1 recipe dragon sauce; 4 radishes, thinly sliced

Preparation

Quinoa
- In a pot of salted boiling water, cook the quinoa for 12 minutes or until tender. Drain.
- In a large non-stick skillet over high heat, brown the tofu and garlic in the oil. Add the quinoa and cook for 2 minutes. Season with salt and pepper.
Salad
- In a large bowl, massage the kale with the lemon juice, oil and a pinch of salt for 2 minutes to allow the kale to soften. Add half of the grapes, the cucumbers, onion and pumpkin seeds. Adjust the seasoning.
- Divide the quinoa mixture among four plates. Top with the kale salad and drizzle with the dragon sauce. Garnish with the remaining grapes and the radishes.

Quinoa and Tofu with Kale Salad

Categories

Ingredients

Quinoa

Salad

Preparation

Quinoa

Salad

Personal Note

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