Ensalada de quinua con cubitos de tofu crujiente y vinagreta de lima

Ingredients

• 1 large sweet potato, cut into chunks

• 2 tablespoons olive oil

• salt and ground black pepper to taste

• 2 cups chicken broth

• 1 cup quinoa, rinsed

• 1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes

• 2 tablespoons all-purpose flour

• 2 tablespoons cornstarch

• 2 teaspoons garlic powder

• ¼ cup vegetable oil

• 3 tablespoons olive oil

• 2 tablespoons lime juice

• 1 teaspoon Dijon mustard

• ½ teaspoon garlic powder

• ¼ teaspoon ground cumin

• 1 avocado, diced

• 2 cups mixed greens with spinach

• 1 cup bite-sized broccoli florets

• ½ cup diced red bell pepper

• ¼ cup capers

• 7 leaves fresh basil, cut into strips, or more to taste

Directions

• Preheat oven to 450 degrees F (230 degrees C).

• Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.

• Roast sweet potato in the preheated oven until soft, about 20 minutes.

• Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.

• Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.

• Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.

• Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.

• Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.

• Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.

• Divide quinoa among serving plates; top with sweet potato salad mixture.

thanks

By

 paralee

T10T