Roasted Broccoli Quinoa Salad
Servings: 2
Ingredients:
5 oz / 150g Tofu (extra-firm, pressed and cut into 1-cm cubes)
3 cups Broccoli (cut into florets)
1/2 cup Red Onion (chopped)
1 1/2 tsp Extra Virgin Olive Oil
2 tsp Greek Seasoning
3 tbsp Lemon Juice
1/2 cup Quinoa
2 tbsp Feta Cheese (crumbled)
Directions:
Preheat the oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
To a large mixing bowl add the tofu, broccoli, and onion. Season with oil, greek seasoning, and half of the lemon juice and mix well.
Transfer the seasoned tofu and veggies to the baking sheet and arrange in an even layer. Bake for 30 minutes stirring halfway through or until the broccoli is tender and the tofu has browned.
Meanwhile, cook the quinoa according to the package directions. Transfer the cooked quinoa to a bowl and let it cool slightly.
Add the roasted tofu and broccoli to the quinoa along with the remaining lemon juice and stir to combine. Top with feta, serve and enjoy!
Nutritional Info:
Protein: 20g
Fat: 13g
Carbs: 43g
Fibre: 8g
Cals: 351