Asparagus, Tofu & Quinoa Salad with Parmesan & Walnuts
This delicious and nutritious salad is so easy to make, and loaded with refreshing and cheesy flavor. It can be a side dish or you can have it as a light main dish.
Yield
4 servingsPrep
12 minCook
16 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | teaspoons |
vegetable oil
such as olive oil, canola oil |
|
| 5 | cloves |
garlic
or to taste, finely chopped |
|
| 1 | medium |
red onion
minced, about 1 cup |
|
| ½ | cup |
sundried tomatoes
thinly sliced |
|
| 2 | cups |
stock
chicken or vegetable, prefer low-salt |
|
| 3 | tablespoons |
lemon juice
freshly squeezed |
|
| 2 | tablespoons |
lemon zest
freshly grated |
|
| 1 | cup |
quinoa
uncooked |
|
| ½ | pound |
tofu
extra-firm, slice into 1/2-inch cubes |
|
|
black pepper
freshly ground |
*
|
||
| ½ | pound |
asparagus
woody ends trimmed, and slice into 1-inch pieces |
|
| 4 | tablespoons |
Parmesan cheese
|
|
| ½ | cup |
walnuts
toasted and coarsely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.5 | ml |
vegetable oil
such as olive oil, canola oil |
|
| 5 | cloves |
garlic
or to taste, finely chopped |
|
| 1 | medium |
red onion
minced, about 1 cup |
|
| 118 | ml |
sundried tomatoes
thinly sliced |
|
| 473 | ml |
stock
chicken or vegetable, prefer low-salt |
|
| 45 | ml |
lemon juice
freshly squeezed |
|
| 3E+1 | ml |
lemon zest
freshly grated |
|
| 237 | ml |
quinoa
uncooked |
|
| 226.8 | g |
tofu
extra-firm, slice into 1/2-inch cubes |
|
| 1 | x |
black pepper
freshly ground |
*
|
| 226.8 | g |
asparagus
woody ends trimmed, and slice into 1-inch pieces |
|
| 6E+1 | ml |
Parmesan cheese
|
|
| 118 | ml |
walnuts
toasted and coarsely chopped |
|
Directions
Heat oil in a pot over medium heat. Stir in garlic and onions, and cook for 2 to 3 minutes, stirring often. Stir in sun-dried tomatoes and cook for another 1 to 2 minutes more.
Pour in broth, lemon juice, and stir in lemon zest, quinoa, and pepper. Stir together gently until well mixed, cover and simmer for 14 to 16 minutes.
Meanwhile cook the tofu in a separate pan until almost all the sides turn into golden and brown, about 6 to 8 minutes. Set aside. I stir in some marinated sauce into it, and gave tofu some tangy flavor.
Place asparagus on top of quinoa mixture, cover and keep steaming for about 6 minutes, until the liquid is completely absorbed by quinoa and the asparagus are tender-crispy. Gently stir in cooked tofu, parmesan cheese and toasted walnuts until well mixed. Serve warm or chilled.
