Roasted Pepper, Quinoa and Tofu Salad

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This was my Saturday morning inspiration and creation. “Roasted Pepper, Quinoa and Tofu Salad”. Feeling inspired after making a batch of hearty tomato and lentil soup, I explored the fridge to see what other possibilities existed with ingredients in the fridge.

Grab a little bit of this to make something delicious. Let your imagination lead ingredients to the mixing bowl.

My husband asked if he could have some salad…that has something to say about the dish! lol

Roasted Pepper, Quinoa and Tofu Salad
Prep time
Cook time
Total time
Recipe type: Salad
Serves: 4
  • Roasted Pepper, Quinoa and Tofu Salad
  • 2 Peppers, seeded, sliced and quartered
  • (I chose orange and yellow to add some vibrancy)
  • 1 cup quinoa
  • ⅓ cup fresh parsley, chopped
  • ½ package of tofu, cut into ½ inch cubes
  • 3 green onions
  • Dressing
  • ¼ cup olive oil
  • 1 tbsp diced garlic
  • 1 tbsp each lemon and lime juice
  • ½ tsp cumin
  1. Turn the oven to 400F to roast the peppers for about 30 minutes. Meanwhile start cooking the quinoa in a small saucepan according to the directions (adding equal amounts of water, bring to boil and simmering for 10 minutes or until water is absorbed).
  2. In a frying pan, heat oil on medium heat. Add the tofu and cook until all sides are browned. Remove from heat when complete.
  3. Dice the parsley and green onion. Prepare dressing by mixing olive oil, garlic, lemon and lime juice, and cumin.
  4. Mix roasted peppers, vegetables, tofu and dressing.
  5. Quick, healthy, gluten-free salad in 30 minutes or less.

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