Quinoa Citrus Salad with Tofu
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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.

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Quinoa Citrus Salad with Tofu

Author – Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yields: 4 servings


For the salad:

  • 1 cup dry quinoa (white or red)
  • kosher salt
  • 1 cup radishes, thinly sliced
  • 1 cup fennel thinly sliced
  • 2 cups tightly packed baby arugula
  • 1/4 cup toasted and roughly chopped hazelnuts, walnuts, or pecans
  • 8 ounces baked or smoked tofu (store bought or homemade, such as my baked balsamic tofu)

For the dressing:

  • 1/4 cup olive oil
  • 3 tablespoons orange juice
  • 1 tablespoon orange zest
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1-2 tablespoons minced shallot (optional)


  • Rinse the quinoa through a fine sieve. Add the quinoa and 1 3/4 cups water to a medium sized saucepan. Bring the water to a boil. Reduce the heat to low, cover, and simmer for 13 minutes. Remove the quinoa from heat, fluff gently with a fork, and re-cover. Allow the quinoa to steam for 5 minutes.
  • To prepare the salad dressing, whisk together all ingredients in a small mixing bowl or liquid measuring cup.
  • To prepare the salad, mix the quinoa, radishes, fennel, arugula, and nuts together in a large mixing bowl. Add the dressing and toss to combine. Season the salad to taste with extra salt and pepper, and toss again. Divide the salad onto four plates, and top each plate with a quarter of the tofu. Serve.


Leftover salad will keep well overnight.

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.


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Categories: Recipes, Salads, Meal Sized Salads
Method: Stovetop
Ingredients: Quinoa, Tofu
Dietary Preferences: Gluten Free, Tree Nut Free, Vegan

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  1. Dearest Gena,
    Thank you for taking the time to write a book for your devoted followers and spreading the vegan word! I am going to order the book today.
    As an aside, I emailed you some time ago about counseling, and was wondering if you received the message? I would really appreciate your help! I am a recovering ED 17 year old vegan with awful ibs bloating.
    Love you and your site,

  2. YUM I am definitely making this. And I cannot wait for your book 🙂
    Sending love
    h x

  3. Those pictures are stunning! This salad looks so fresh and summery, but also hearty. I’m not a fan of salads that just have veggies in them. I find them rather boring personally, so I love salads with a lot of elements! Also, I got an email today from Amazon that gave me a ship date for your book, so I’m very excited to get it!

  4. Ever since I made the choice, and just did it, and became a full blow vegan… I’ve become an addict! Searching night and day for new recipes for snacks, salads, treat; my husband still doesn’t get it, but hey, I feel refreshed, energized and really better than I ever have in my life before. Thanks for sharing this one, I’ll be picking up the ingredients in the morning! Jenny x.

  5. Cannot wait for my copy to arrive! Especially if this recipe is anything to go by. Looks absolutely gorgeous. Utter “Emma” food!

  6. The book looks fantastic Gena, and so does the salad. I’m in the DC area, too, and salads are about all I’ve wanted to eat these past few days, it’s been so stifling.

  7. Congrats on your book release! I’m looking forward to seeing the recipes; I’m sure they will be delicious as usual! 🙂