A wholesome, protein-packed salad combining fluffy quinoa, golden grilled tofu, fresh greens and creamy avocado, finished with a zesty lemon-honey dressing and crunchy seeds.
Recipe courtesy: Sajid Patel, Executive Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway
Ingredients:
- Quinoa – 100 gm
- Tofu – 200 gm
- Baby spinach / mixed lettuce – 30 gm
- Cherry tomatoes – 25 gm
- Chopped cucumber – 30 gm
- Avocado slices – 50 gm
- Olive oil – 30 ml
- Lemon juice – 15 ml
- Honey / maple syrup – 10 ml
- Salt and pepper – to taste
- Roasted pumpkin seeds / sunflower seeds – 15 gm
Method
- First cook the quinoa by rinsing it well. Then boil in double water ratio until fluffy. Drain the water thoroughly and cool.
- Season the tofu with a pinch of salt and pepper; grill/pan-sear until golden on both sides.
- Whisk olive oil, lemon juice, honey, salt and pepper for the dressing.
- Now assemble the salad; in a mixing bowl combine the cooked quinoa, spinach, cucumber, cherry tomatoes and avocado.
- Add grilled tofu on top.
- Drizzle with dressing and garnish with roasted seeds.
Notes:
- Ensure that the tofu is fresh and firm.
- You can add other vegetables like bell peppers or broccoli as per your taste.
- You can season the tofu with additional spices or herbs like oregano or parsley as per your taste.
