This high protein quinoa salad with red bell pepper, cherry tomatoes, crispy cajun tofu, vegan feta cheese, sweet yellow bell pepper, spinach, roasted pine nuts, peanuts, scallion, edamame pickled green pepper, pickled ginger, fresh coriander and fresh mint served with a truffle-mustard yoghurt dressing is one of my favorite high protein salads for lunch or dinner lately. The whole portion contains more than 60 g of proteins and lots of vitamins and minerals.
Ingredients:
For the salad:
- 200g Quinoa (uncooked)
- 200g Tofu (+ cajun spice, salt, pepper, smoked paprika)
- 200g Cherry tomatoes
- 60g spinach
- 1/2 red bell pepper
- 1 small sweet yellow bell pepper
- 50g Edamame
- 50g vegan feta cheese
- 1/2 scallion
- 1 handful of fresh herbs (I used coriander and mint)
- 30g olives
Optional:
- 1 tsp pickled green pepper
- 1 tsp pickled ginger
- 1 tsp pine nuts
For the dressing:
- 1 tbsp coconut yoghurt
- 1,5 tbsp truffle oil (or other oil)
- 2 tsp mustard
- Juice of 1 lime
- 1 tsp agave syrup
- salt
- pepper
Instructions:
- Cook the quinoa
- Heat some oil in a pan. Cut the tofu into small cubes and fry it until it´s crispy. Spice it with a cajun spice mix, salt, smoked paprika and pepper.
- Chop the scallion and cut all veggies and the olives into thin stripes. Cut the vegan feta cheese into cubes.
- Add all ingredients for the salad to a large bowl and mix it well.
- Mix the ingredients for the dressings and pour it over the salad
lifeofluke 