It’s definitely salad weather and when it’s hot I want food that’s on the table quickly. And this Pistachio and Lemon Herby Quinoa is a great one to add to your summer salad list.
It can be on the table in 30 mins max and is great for lunch or dinner. You can roast the veg and tofu whilst the quinoa is cooking so it doesn’t take long to make at all.
It also stores well in the fridge for easy meal prep.
ingredients for pistachio and lemon herby quinoa:
- Tofu
- Courgettes
- Olive oil
- Garlic powder
- Lemon
- Asparagus
- Quinoa
- Cucumber
- Red onion
- Pistachios
How to make tofu taste better?
I get it, tofu can be bland. The key is making sure you flavour it well, so seasoning it is key.
And seasoning and flavour don’t have to be complicated. For this salad, I’ve seasoned the tofu with garlic, lemon and lots of salt and pepper. Just be generous with your seasoning and it will make the world of difference.
The whole salad is then finished with a quick coriander and lemon dressing which only takes a minute to make and has the following ingredients:
- Olive oil
- Lemon juice
- Coriander
- Salt & pepper
- Maple syrup (just a bit to cut out the acidity of the citrus)
Try it for yourself and let me know in the comments what you think.
Storage & Shelf Life
This salad can be stored in the fridge for up to 3 days.
For best freshness, store in an airtight container. Keep the dressing separate until just before serving.
I wouldn’t recommend freezing.
Recipe Tips
- I press the tofu for about 30 minutes before using as it really helps it take up the flavour and gives it a firmer texture. However, this isn’t necessary if you don’t have time (or a tofu press!). Simply pat with some kitchen paper or a tea towel to remove some of the moisture before using instead.
- If you are particularly hungry or want to add to the protein content, then use an extra block of tofu or add some chickpeas to the salad.
- I like the crunch of pistachios but if you would rather it be nut-free then you can of course leave them out or replace with some pumpkin or sunflower seeds.
If you enjoyed this Pistachio and Lemon Herby Quinoa, why not try:
Pistachio and Lemon Herby Quinoa
Ingredients
Salad ingredients
- Large block of firm tofu (400g)
- 2 courgettes
- 2 tsp olive oil
- 1 tsp garlic powder
- Zest of a large lemon
- Handful of asparagus
- 1 cup quinoa (180g)
- 1 tsp stock powder
- ½ cucumber chopped
- Small red onion chopped
- Handful of chopped pistachios
Dressing
- 3 tbsp olive oil
- Juice of a large lemon
- Large handful of chopped coriander
- Salt and pepper
- 2 tsp maple syrup optional
Instructions
- Preheat the oven to 180C or 350F.
- Chop the tofu and courgettes into chunks and drizzle with 2 tsp of olive oil, the garlic powder, the zest of a large lemon and some salt and pepper – mix well and bake for 15 mins.
- After 15 mins, add the asparagus and bake again for another 10 mins.
- Whilst the tofu is cooking add the quinoa and stock powder to a pan with 2 cups (500ml) water and bring to the boil, then simmer with the lid on for about 14 minutes until the water is all absorbed.
- Mix all the dressing ingredients together and once everything is cooked add to large serving bowl with some chopped cucumber, red onion and pistachios and pour over the dressing.
Notes
- The nutritional information is based upon 4 servings, but this serves 3-4 depending how hungry you are.
- If you are particularly hungry or want to add to the protein content, then use an extra block of tofu or add some chickpeas to the salad.
- I like the crunch of pistachios but if you would rather it be nut-free then you can of course leave them out or replace with some pumpkin or sunflower seeds.
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