Quinoa Tofu Supergreen Salad

If you’re looking for a fresh, vibrant, and nutrient-packed salad that will leave you feeling energized and satisfied, you’ve just found it! 

We love this salad for so many reasons. It's one of our favorite weeknight dinner rotations since it's so easy and quick to make. 

This Quinoa Tofu Supergreen Salad is a delicious mix of protein-rich tofu, fluffy quinoa, and a beautiful medley of five superfood baby greens.

The salad is a mix of red & green Swiss chard, tat soi, arugula, and spinach.

Topped with crunchy pumpkin seeds, creamy avocado, zesty radishes, sweet blueberries, and hearty chickpeas, every bite is a burst of flavor and goodness!

And let’s not forget the light and tangy avocado oil dressing with fresh lemon, garlic, and sea salt for the perfect finishing touch.

• Packed with Superfoods – Loaded with greens, plant-based protein, and nutrient-dense toppings.

• Light Yet Satisfying – Perfect for lunch, dinner, or a refreshing side dish.

• Easy & Delicious – Quick to toss together with simple, wholesome ingredients.

Wine pairing: This salad also pairs wonderfully with Sauvignon Blanc or Rose 

Meal prep friendly – Cook extra quinoa and tofu ahead of time for an easy grab-and-go meal.

Ingredients 

• 1 cup cooked quinoa, cooled

• 1/2 block firm tofu, cubed

• 1/2 cup canned chickpeas, drained & rinsed

• 1 cup mixed baby greens (red & green Swiss chard, tat soi, arugula, spinach)

• 1/4 cup thinly sliced red radishes

• 1/4 cup fresh blueberries

• 1/2 avocado, sliced

• 2 tbsp pumpkin seeds

• 1 tbsp avocado oil

• 1 tbsp fresh lemon juice

• 1 small garlic clove, minced

• Sea salt, to taste

Directions 

1. Sauté the tofu: Heat a non-stick pan over medium heat and lightly cook the tofu cubes for about 5 minutes, until golden brown. Set aside to cool. I like to season my tofu with lemon pepper seasoning for this dish. 
2. Cook the quinoa in a rice cooker or per stove top directions. Cool in the fridge after its been fully cooked 
3. Assemble the salad: In a large bowl, combine the baby greens, quinoa, chickpeas, radishes, blueberries, and pumpkin seeds.
4. Whisk the dressing: In a small bowl, whisk together avocado oil, lemon juice, minced garlic, and a pinch of sea salt.
5. Toss & top: Drizzle the dressing over the salad and gently toss to combine. Top with sautéed tofu and avocado slices.

This salad is so fresh, wholesome and hearty. We love it for an easy and fresh weeknight dinner or lunch. It's also meal prep friendly and stores well in air tight containers. Just keep the dressing on the side & combine when ready to enjoy.