NUTRITION

SERVINGS

INGREDIENTS

1/2 cup cooked quinoa

1 cup black beans (drained and rinsed)

1/4 cup shelled edamame

100g firm tofu, cubed

1/2 cup cherry tomatoes, halved

1/4 cup cucumber, diced

1/4 cup red bell pepper, diced

1 tbsp red onion, finely chopped

1/2 tbsp extra virgin olive oil

1 tbsp lemon juice

2 tbsp fresh cilantro, chopped

Salt and pepper to taste

PREPARATION

• 1

  Prepare the quinoa as per package instructions and let it cool to room temperature.

• 2

  Drain and rinse the black beans, and set aside.

• 3

  Cube the firm tofu and lightly pan-sear it in a non-stick skillet over medium heat for 3-4 minutes to lightly brown (optional for extra texture).

• 4

  In a large mixing bowl, combine the cooled quinoa, black beans, shelled edamame, cubed tofu, halved cherry tomatoes, diced cucumber, diced red bell pepper, and finely chopped red onion.

• 5

  In a small bowl, whisk together the extra virgin olive oil, lemon juice, chopped cilantro, salt, and pepper.

• 6

  Pour the dressing over the salad and gently toss to combine all ingredients evenly.

• 7

  Taste and adjust the seasoning as needed. Serve immediately or chill for 30 minutes to meld the flavors.