Quinoa Salad With Tangerine Balsamic Tofu And Cinnamon Vinaigrette Recipe

Name: Quinoa Salad With Tangerine Balsamic Tofu And Cinnamon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons balsamic vinegar, divided; 1 tablespoon soy sauce; 2 tablespoons olive oil, divided; 1 tablespoon honey; 1 teaspoon water; 1/4 teaspoon freshly ground black pepper; 1 tangerine, cut in half; 1 (14-ounce) container of extra-firm tofu, pressed, drained, and cut into small cubes; 1 teaspoon cinnamon; 3 cups cooked quinoa (about 1 cup dry); 1 Granny Smith apple, chopped into bite-sized pieces; 1/2 cup dried cranberries; 1/3 cup sunflower kernels

Servings: persons

4 tablespoons balsamic vinegar, divided
1 tablespoon soy sauce
2 tablespoons olive oil, divided
1 tablespoon honey
1 teaspoon water
1/4 teaspoon freshly ground black pepper
1 tangerine, cut in half
1 (14-ounce) container of extra-firm tofu, pressed, drained, and cut into small cubes
1 teaspoon cinnamon
3 cups cooked quinoa (about 1 cup dry)
1 Granny Smith apple, chopped into bite-sized pieces
1/2 cup dried cranberries
1/3 cup sunflower kernels

1
In a small bowl, whisk together 3 tablespoons of the balsamic vinegar, soy sauce, 1 tablespoon of the olive oil, honey, water, black pepper, and the juice of half the tangerine. Put the marinade and the tofu into a shallow dish or container and gently toss the tofu until it becomes coated. Refrigerate for at least 30 minutes.
2
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the marinated tofu pieces in a single layer, making sure they don't touch. Bake for 20 minutes, or until the tofu turns golden brown and slightly puffy.
3
In a small bowl, whisk together the remaining tablespoon of olive oil, the remaining tablespoon of balsamic vinegar, cinnamon, and the juice of the other tangerine half. Set aside.
4
In a large bowl, toss together the marinated tofu, quinoa, apple, cranberries, and sunflower kernels. Drizzle the dressing over the salad and toss once more. Serve cold.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons balsamic vinegar, divided, 1 tablespoon soy sauce, 2 tablespoons olive oil, divided, 1 tablespoon honey, and more.

Yes, Quinoa Salad With Tangerine Balsamic Tofu And Cinnamon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quinoa Salad With Tangerine Balsamic Tofu And Cinnamon Vinaigrette

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