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An overhead image of a salad made with tofu, quinoa, strawberries, and baby spinach.
4.46 from 11 votes

Balsamic Tofu Quinoa Strawberry Salad

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yields: 4 servings

Ingredients

For the salad:

  • 3/4 cup dry quinoa (135g)
  • 1 batch baked balsamic tofu
  • 1 1/2 cups steamed or blanched green beans, cut into 1-inch pieces (120g)
  • 1 cups strawberries, quartered or halved (depending on the size) (140g)
  • 1/2 cup thinly sliced radishes (55g)
  • 6 lightly packed cups baby greens (120g)

For the dressing

  • 3 tablespoons olive oil
  • 1 tablespoon + 2 teaspoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons finely minced shallot
  • 1/4 teaspoon fine salt
  • freshly ground black pepper to taste

Instructions

  • Place the quinoa in a fine- mesh sieve and rinse under cold running water for about 30 seconds. Transfer the rinsed quinoa to a medium pot and add 1 1/3 cups water. Bring the quinoa and water to a boil over medium-high heat. Cover the pot, turn the heat to low, and simmer until all the water has been absorbed, about 13 minutes. Remove the quinoa from the heat and allow it to sit for 5 minutes. Uncover the pot and fluff the quinoa gently with a fork. Allow the quinoa to cool to room temperature.
  • To prepare the salad, combine the cooked quinoa, baked balsamic tofu cubes, green beans, strawberries, radishes, and greens into a large mixing bowl. In a separate bowl or liquid measuring cup, whisk the dressing ingredients together. Pour the dressing over the salad and mix well to combine. Serve.

Notes

In place of the vinaigrette, you can use 1/2-3/4 cup of my balsamic Dijon tahini dressing.