YOUR SOLIN GENERATED RECIPE
Vibrant Quinoa and Black Bean Salad
A refreshing, protein-packed salad combining fluffy quinoa, savory black beans, and marinated firm tofu with crisp red bell pepper, juicy cherry tomatoes, and cool cucumbers. Finished with a zesty lime-olive oil dressing and a burst of fresh cilantro, this salad is as vibrant as it is nourishing.
INGREDIENTS
1/2 cup cooked Quinoa
1/2 cup Black Beans
170 grams Firm Tofu
1/2 medium Red Bell Pepper
1/2 cup Cherry Tomatoes
1/2 cup diced Cucumber
1 tbsp Extra Virgin Olive Oil
1 tbsp Lime Juice
2 tbsp Fresh Cilantro, chopped
PREPARATION
Prepare the quinoa as per package instructions if not using pre-cooked quinoa.
Drain and rinse black beans, and cut the firm tofu into small cubes.
In a pan over medium heat, lightly sauté the tofu cubes in a few drops of olive oil until they are lightly golden on all sides. Allow to cool slightly.
Dice the red bell pepper, halve the cherry tomatoes, and chop the cucumber into small bite-sized pieces.
In a large bowl, combine the cooked quinoa, black beans, sautéed tofu, red bell pepper, cherry tomatoes, and cucumber.
In a small bowl, whisk together extra virgin olive oil and lime juice. Pour the dressing over the salad and toss well.
Garnish with fresh chopped cilantro, season with a pinch of salt and pepper to taste, and serve immediately or chill before serving.