Quinoa Salad With Chili Tofu & Pomegranate Relish
This vibrant salad combines protein-packed tofu and quinoa to support muscle health and provide lasting energy. Pomegranate seeds deliver powerful antioxidants while healthy fats from avocado and olive oil help reduce inflammation. With fiber from quinoa and pomegranate, this dish is a delicious way to support your gut health.
Avg. Recipe Cost (US)
$6.50
Avg. Recipe Cost (UK)
£4.70
Nutritional Information (approx)
- Calories: 460 kcal
- Protein: 30 g
- Fats: 20 g
- Carbs: 40 g
- Fibre: 6 g
Tags
Gluten Free High Protein Vegetarian Dairy Free Lunch Dinner
Ingredients
- firm tofu - 1 ¼ cup (200g)
- quinoa - 1 cup (200g) (cooked)
- chili powder - 2 tsp.
- smoked paprika - ¼ tsp.
- honey - 2 tsp.
- orange juice - 2 tbsp.
- olive oil - 1 tbsp.
- pomegranate - 1 (seeded)
- small red onion - ½ (finely chopped)
- orange zest - 1 tbsp.
- fresh mint leaves - 2 tbsp. (chopped)
- avocado - ½ (diced)
Preparation Instructions
- 1. Wrap the tofu in a paper towel or dish cloth, and leave a heavy item on top for at least 15 minutes to press out excess moisture.
- 2. In the meantime, make the marinade by mixing together the chili powder, paprika, honey, 1 tablespoon of orange juice and olive oil. Season with salt and pepper. Cut the tofu into ½'' slices and coat them in the marinade for at least 10 minutes.
- 3. Cook the quinoa according to instructions on packaging.
- 4. In the meantime, make the relish, by mixing together the pomegranate, onion, orange zest and 1 tablespoon of juice, mint and a pinch of salt and pepper. Set aside.
- 5. Preheat a non-stick grill pan and fry the tofu for about 15 minutes, turning halfway, until edges are browned.
- 6. To serve, divide the quinoa between two plates, top with slices of tofu as well as relish and avocado on the side.