This quinoa citrus salad with tofu is packed with flavor and texture—as well as tons of plant-based nutrition. It’s also festive and very pretty to look at!
I’ve written a lot about the idea of a “meal-sized salad“–i.e., a salad that’s nutrient dense enough to hold its own as dinner or lunch. Salad creation is often one of the first topics I delve into with my nutrition clients, many of whom are trying to eat more salad, but finding that they’re simply not getting full enough with the mixtures they’re making.
The key? Protein + carbs + fat. A little bit of each of the three macronutrients we need to keep going. And in addition to those things, of course, tons of tasty ingredients that add color, texture, and taste to your salad creation. This quinoa citrus salad with smoked tofu is a perfect example: tons of flavor, lots of different textures, and a very wonderful balance of fat, protein, and carbs.
Like each and every salad creation that I share on my blog, this one is adaptable. If you’d prefer tempeh to tofu, go for it (though I kind of love the simple baked tofu in this dish). Choose white or red quinoa, or use brown rice, farro, or wheatberries. Swap out the vegetables as needed.
What I do recommend is that, no matter how you modify this dish, you give some thanks for its incredible nutrition: protein from the quinoa and the tofu, plenty of healthy fat (from olive oil and hazlenuts), and some complex carbs to keep your energy even. Those things, plus a slew of antioxidants and other micronutrients. And, of course, tons of flavor.
Most of the ingredients in this salad, incidentally, were courtesy of my From the Farmer subscription. If you missed my original review post of this awesome DC produce delivery service, you can check it out here. I’m having a really wonderful time using the ingredients I get to prepare seasonal dishes, and the service is definitely inspiring a lot of creativity in the kitchen.
Hope you’ll enjoy this festive, textured, and filling salad, friends.