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.
Recipe by Pep In Your Step Wellness at