Courtesy of Maite
This vibrant, filling, protein-rich salad brings together fluffy quinoa, golden sautéed tofu, tender spinach, and bursts of flavor from dried tomatoes and crunchy pumpkin seeds. It’s satisfying enough to enjoy as a main dish, yet light and fresh—perfect for meal prep, lunch bowls, or a simple weeknight dinner.
Ingredients
- 1 cup dry quinoa
- 2 cups water or vegetable broth
- 1 block (14 oz / 400 g) firm or extra-firm tofu, pressed and cubed
- 2 Tbsp olive oil, divided
- 2 cloves garlic, minced
- ½ cup dried tomatoes (sun-dried or oven-dried), hydrated and chopped
- 4 cups fresh spinach, roughly chopped
- ¼ cup pumpkin seeds
- ¼ cup almonds
- 1 Tbsp honey (or agave or maple syrup for vegan option)
- 1 Tbsp lemon juice or apple cider vinegar
- 1 tsp Dijon mustard
- Salt and black pepper, to taste
- Optional: red pepper flakes, fresh herbs (parsley or basil), or a drizzle of tahini
Instructions
1- Hydrate the dried tomatoes in hot (not boiling) water for about 20 to 30 minutes.
2- Meanwhile, rinse the quinoa under cold water, until the water runs clear.
3- Combine the quinoa with water in a 2:1 ratio, bring to a boil, then cover and simmer on low for about 15 minutes until the water is absorbed and the grains are fluffy.
4- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden on all sides. Add the garlic, merken, and honey, stir well, and cook for 1 more minute. Remove from heat.
5- In a large bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, Dijon mustard, salt, and black pepper.
6- In the bowl, combine the cooked quinoa, tofu and dried tomatoes still warm, with the spinach, almonds and pumpkin seeds.
7- Toss gently until everything is well combined and the spinach slightly wilts.
8- Taste and adjust seasoning, adding extra lemon juice, salt, or pepper as needed.
9- Serve warm or chilled, topped with optional herbs, red pepper flakes, or a light drizzle of tahini if desired.
Nutrition facts per serving (1 bowl, ~300 g, ~10.5 oz):
Calories 404 kcal, Fat 22.3 g, Saturated Fat 3.5 g, Carbohydrates 38.6 g, Dietary Fiber 7.4 g, Sugars 8.0 g, Protein 16.7 g, Sodium 349 mg, Calcium 151 mg, Iron 4.5 mg, Potassium 714 mg, Vitamin C 23 mg.