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Caribbean quinoa salad

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Ingredients

Adjust Servings:
1 cup mixed Quinoa
2 teaspoons Vegetable powder
3 tablespoons Coconut oil
1 pack extra-firm Tofu
1 tablespoon Jamaican jerk sauce Use 2 if you want it spicy
1/2 cup minced Parsley

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Caribbean quinoa salad

Features:
  • Gluten-Free
  • Keto
  • Low-Carb
  • Low-Fat

The scent of this salad is something ravishing. With only a few ingredients - jerk tofu and parsley -, quinoa becomes a lot more interesting!

  • 20 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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This quinoa salad is incredibly scented. It’s the fragrance of Jamaican all-spice what makes it really delicious.

To prepare it, cook quinoa in a light vegetable broth. When soft, drain and rinse under cold water and set aside. Then, cook some firm tofu in coconut oil. When it starts to golden, add a gallop (or two!) of Jamaican jerk sauce (you can find the recipe here) and continue to stir-fry until crisp.

In a large salad bowl, mix the quinoa with your ‘jerk tofu’. Finally, add 1/2 cup of minced parsley and mix well again.

Serve and enjoy your scented salad!

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Steps

1
Done
15 minutes

Cook the quinoa

Put the quinoa in a saucepan. Cover with abundant water and turn the heat on. Add the vegetable powder, stir, and cook for 15 minutes, until the florets are completely open and soft. When ready, take off the heat, drain and rinse under cold running water. Drain again and transfer to a large mixing bowl.

2
Done
5 minutes

Prepare ‘jerk tofu’

Wrap the tofu in a clean towel and pat it dry, then dice it. Heat the coconut oil over high heat in a large stirring pan or a wok. Toss the tofu cubes into the oil and stir fry for a couple of minutes, until it starts to golden. Add the Jamaican jerk sauce (see the link on how to make it in the recipe description) and stir-fry for a 2-3 minutes, until the tofu is crispy.

3
Done

Mix and serve

Transfer the tofu to the mixing bowl and mix well with the quinoa. Add the parsley, mix well again and serve. Enjoy cold!

Simona

I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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