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Rainbow Salad W/Roasted Vegetables

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Rainbow Salad W/Roasted Vegetables

Rainbow Salad W/Roasted Vegetables

Gluten-Free, Vegan, Serves 6

Ingredients:
For the Salad:
  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 block (14 oz) extra-firm tofu, pressed cubed
  • 2 tablespoons coconut aminos
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 6 cups mixed salad greens
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 cup cherry tomatoes, halved
  • 1 cup shredded purple cabbage
  • 1 ripe avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Lemon wedges for serving
For the Dressing:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 tablespoon Dijon mustard
  • Salt and pepper to taste
Directions:

In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is cooked and fluffy. Remove from heat and let it cool. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a bowl, combine the cubed tofu, coconut aminos, olive oil, garlic powder, paprika, salt, and pepper. Toss until the tofu is evenly coated. Spread the tofu in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden and crispy. While the tofu is baking, place the sliced bell peppers and cherry tomatoes on another baking sheet. Drizzle with a little olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes or until the vegetables are tender and slightly caramelized. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until well combined. Set aside. In a large salad bowl, combine the cooked quinoa, mixed salad greens, roasted bell peppers, roasted cherry tomatoes, shredded purple cabbage, diced avocado, and chopped fresh cilantro. Add the roasted tofu cubes to the salad. Drizzle the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.

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