QUINOA SALAD WITH CRISPY TOFU CUBES AND LIME VINAIGRETTE

Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette image

Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!

Provided by paralee

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 1h43m

Yield 4

Number Of Ingredients 21

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Ingredients

1 large sweet potato, cut into chunks
2 tablespoons olive oil
salt and ground black pepper to taste
2 cups chicken broth
1 cup quinoa, rinsed
1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes
2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 teaspoons garlic powder
¼ cup vegetable oil
3 tablespoons olive oil
2 tablespoons lime juice
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon ground cumin
1 avocado, diced
2 cups mixed greens with spinach
1 cup bite-sized broccoli florets
½ cup diced red bell pepper
¼ cup capers
7 leaves fresh basil, cut into strips, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
Roast sweet potato in the preheated oven until soft, about 20 minutes.
Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
Divide quinoa among serving plates; top with sweet potato salad mixture.

Nutrition Facts : Calories 746.9 calories, Carbohydrate 69.3 g, Cholesterol 2.5 mg, Fat 46 g, Fiber 12.3 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 896.3 mg, Sugar 7.9 g