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Quinoa Salad with Asparagus, Tomatoes, Arugula and Tofu

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  • Prep 2 hr 0 min
  • Total 2 hr 20 min
  • Ingredients 10
  • Servings 3
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Quinoa is a millenary Peruvian food that despite its high nutritional power has been ignored by a great part of the population during most of its existence. Now that people are finally realizing its value, delicious flavor and texture, it’s in fashion in many places and it is used in endless recipes of all kinds. Here’s an easy and rich recipe to make a quinoa salad, delicious and colorful.
by Morena Escardó
Updated Sep 24, 2015
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Ingredients

  • 1 package of extra firm tofu
  • 1/2 cup of balsamic vinegar
  • 1 lemon
  • 1 cup quinoa
  • 1 bunch asparagus
  • 4 tablespoons olive oil
  • Salt and pepper
  • 2 cups arugula
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1 teaspoon yellow pepper paste

Directions

  • 1
    Cut tofu in cubes and marinate them for 2 hours in a bowl with balsamic vinegar and the zest from the lemon.
  • 2
    Meanwhile, cook the quinoa in 2 cups of water, over medium-high heat, for 17 minutes. If the water is not completely absorbed, strain the quinoa and let cool.
  • 3
    Cut the asparagus in 3 parts and steam them for 7 minutes. Remove them from the pot so they do not continue to cook and put them in another bowl with ice-cold water.
  • 4
    Prepare a marinade with the lemon juice, 2 tablespoons olive oil, yellow pepper, salt and pepper.
  • 5
    When the tofu is ready, heat the 2 tablespoons of olive oil left in a saucepan on high heat, and fry the cubes, turning them until they are golden brown on both sides.
  • 6
    Mix all the ingredients, and serve immediately.

Expert Tips

  • tip 1
    To give your salad more color, use red or black quinoa, or a combination of both.
  • tip 2
    If you don't like one of the vegetables in this salad, replace them for one you prefer, like: zucchini, red pepper, scallops, etc.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Quinoa is a millenary Peruvian food that despite its high nutritional power has been ignored by a great part of the population during most of its existence. Now that people are finally realizing its value, delicious flavor and texture, it’s in fashion in many places and it is used in endless recipes of all kinds. Here’s an easy and rich recipe to make a quinoa salad, delicious and colorful.
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