Pistachio and Lemon Herby Quinoa
This herby quinoa salad with lemon and garlic tofu is a great lunch option which is really flavourful and easy to make. With the quinoa, tofu and pistachios, it is really filling and a great choice to keep you full until dinner.
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.
Nutrition
Calories: 434kcalCarbohydrates: 34.7gProtein: 21.7gFat: 23.1gSaturated Fat: 3.3gFiber: 5.2g
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