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Quinoa is a rock star; it cooks up quickly, almost anyone can eat it, and plays nicely with a million other ingredients and dressings. This version incorporates grilled tofu for protein, a bevy of fresh vegetables and a kicky tahini dressing that brings the whole dish up several notches. Healthy and delicious? Sold.
Serves: four-six servings
  • For the Salad:
  • 1¼ C. quinoa
  • 3 ears fresh corn, kernels cut off from cob
  • 1 lb. tofu (preferably grilled or smoked), cut into cubes
  • 1 C. of sliced, de-seeded bell peppers (large or minis)
  • 2 ripe avocados, cubed
  • 1 bunch green onions, both green and white part sliced thin
  • salt and pepper
  • For the Dressing:
  • ⅓ C. Tahini
  • ½ C. warm water
  • ½ C. fresh lemon juice
  • 2 cloves garlic
  • 1 tsp. cumin
  • 1 Tbs. sesame oi
  • salt and pepper to taste
  • Optional Garnishes:
  • Cashews or Almonds and Feta
  1. Bring two cups of lightly salted water to a boil and add quinoa. Reduce to a simmer and cook until al dente -- about 20 minutes. In last minute of cooking, add corn kernels on top and let steam lightly.
  2. While quinoa is cooking, put tofu, peppers, avocado and green onions to bowl. Salt and pepper lightly.
  3. Put all dressing ingredients in blender and purée until smooth. Add more lemon, hot sauce or salt to your liking.
  4. Toss together quinoa, veggies and dressing, and salt and pepper to taste.
  5. Serve with optional garnishes.
Recipe by Portland Sampler at https://portlandsampler.com/picnics-and-potlucks-quinoa-salad-with-grilled-tofu-corn-and-tahini-dressing/