Warm Quinoa and Tofu Salad

A warm or cold salad for vegans and vegetarians made with tofu, spinach, quinoa, and corn.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 cups Millet, raw

  • 4 spoon Oil, olive

  • 1 pinch Spices, pepper, white

  • 2 pinch Salt, table

  • 3 pieces Onion, young

  • 1 pod Garlic, fresh

  • 200 g Tofu, hard, nigari

  • 200 g Swiss chard, fresh

  • 1 cup Corn, yellow, fresh

  • 1 handful Nuts, pine nuts, dried

Steps

  1. Place the quinoa in a fine-mesh sieve and rinse thoroughly under running water. Transfer it to a pot and add 4 cups of water. Bring the pot to a boil over high heat, then reduce the heat and simmer for 15 minutes. Drain the cooked quinoa.

  2. Clean, wash, and roughly chop the spinach. Peel, wash, and chop the onion. Peel and finely chop the garlic. Cut the tofu into 1 cm cubes. Drain the canned corn well.

  3. Heat oil in a large pan over medium heat and lightly salt it. Add the onion and garlic, sautéing for 2 minutes while stirring. Add the tofu and cook for 4 minutes, ensuring it browns evenly on all sides. Add the spinach and corn, cooking for another 4 minutes. Finally, mix in the quinoa, season with salt and pepper to taste, and cook for an additional 4 minutes. Remove from heat and stir in the pine nuts.

  4. Arrange the salad on plates and serve.

Nutrition Information (Per 100g)

  • Calories: 286.31 kcal
  • Fat: 12.07 g
    • Saturated Fat: 1.26 g
  • Carbohydrates: 33.69 g
    • Sugars: 0.18 g
  • Protein: 9.01 g
  • Fiber: 3.6 g