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An overhead image of a salad made with tofu, quinoa, strawberries, and baby spinach.
4.29 from 7 votes

Balsamic Tofu Quinoa Strawberry Salad

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


  • 3/4 cup dry quinoa
  • 1 batch baked balsamic tofu
  • 1 1/2 cups steamed or blanched green beans, cut into 1-inch pieces
  • 1 1/2 cups strawberries, quartered or halved (depending on the size)
  • 1 cup thinly sliced radishes
  • 4 cups baby greens
  • 1/2-3/4 cup balsamic Dijon tahini dressing (or a balsamic dressing of choice) (as needed, to dress the salad)


  • 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.
  • Combine all of the remaining ingredients in a large mixing bowl and toss well to combine. Serve.