The Pioneer Woman Tasty Kitchen
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Mixed Greens Quinoa Salad with Roasted Tofu

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Level: Easy

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Description

Today’s recipe will totally change the mind of those salad haters who always make excuses not to eat salad. This is the best lunch or dinner meal salad.

Ingredients

  • FOR ROASTED TOFU:
  • 70 grams Extra Firm Tofu
  • 1 Tablespoon Olive Oil
  • ¼ teaspoons Oregano
  • 1 pinch Salt
  • FOR THE DRESSING:
  • 1 Tablespoon Extra Virgin Olive Oil
  • ½ pieces Lemon
  • 1 teaspoon Tahini
  • 1 pinch Salt
  • FOR THE SALAD:
  • 3  Cherry Tomatoes
  • 2 leaves Radishes
  • 1  Small Spring Onion
  • 60 grams Cooked Quinoa
  • 2 Tablespoons Cooked Chickpeas
  • 1 cup Mixed Greens, Such As Kale, Spinach, Etc.

Preparation

Preheat oven to 360°F (180°C). Line a small baking sheet with a parchment paper. Cut tofu into bite-size pieces, transfer to a baking sheet. Drizzle with some olive oil, oregano, and salt. Toss everything and let it roast for about 20–30 minutes.

Add dressing ingredients into a small bowl and mix until combined. Add water if mixture is too thick. Set aside.

Slice radishes and cherry tomatoes into bite-size pieces. Chop spring onions. Add to a bowl along with greens, cooked quinoa, roasted tofu, and chickpeas. Pour dressing over it. Toss everything together until combined.

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