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We took the tangy fresh flavors of tabbouleh and paired them with smoky tofu and quinoa to create a main-dish salad that's perfect served on a bed of greens. This salad is jam-packed with heart-healthy ingredients--whole grains (quinoa), legumes (soy-based tofu) and plenty of vegetables.

Source: EatingWell Magazine, July/August 2007

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total:
35 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.

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  • Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine.

Tips

Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 day.

Quinoa is a delicately flavored, protein-rich grain. Rinsing removes any residue of saponin, quinoa's natural, bitter protective covering. Find it in natural-foods stores and the natural-foods sections of many supermarkets.

Precooked “baked tofu” is firmer than water-packed tofu and comes in a wide variety of flavors. You might also like flavored baked tofu on a sandwich or in a stir-fry.

Nutrition Facts

1 1/3 cups
244 calories; protein 9.7g; carbohydrates 28.8g; dietary fiber 4.7g; sugars 6.6g; fat 10.6g; saturated fat 1.5g; vitamin a iu 1922.4IU; vitamin c 151.2mg; folate 103.4mcg; calcium 84.2mg; iron 3.4mg; magnesium 80.2mg; potassium 501.1mg; sodium 373.7mg; thiamin 0.2mg.

1 1/2 starch, 1 vegetable, 1 1/2 fat

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