YOUR SOLIN GENERATED RECIPE
High-Protein Quinoa Black Bean Salad
Sautéed tofu and fluffy quinoa tossed with black beans and crisp peppers in a zesty, creamy lime dressing for a vibrant and refreshing crunch.
INGREDIENTS
0.5 cup cooked quinoa
1 cup black beans
4 oz firm tofu
0.5 cup non-fat Greek yogurt
1 tbsp lime juice
0.25 cup red bell pepper
0.25 cup red onion
0.25 cup fresh cilantro
0.5 tsp ground cumin
0.25 tsp chili powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
PREPARATION
Press the tofu with a heavy object for 10 minutes to remove excess moisture, then cut into small, bite-sized cubes.
Heat the olive oil in a skillet over medium heat and sear the tofu until the edges are golden and crispy.
In a small mixing bowl, whisk together the Greek yogurt, lime juice, cumin, chili powder, sea salt, and black pepper until the dressing is smooth.
In a large bowl, combine the cooked quinoa, rinsed black beans, seared tofu, diced red bell pepper, and red onion.
Pour the creamy lime dressing over the salad and toss gently to ensure every ingredient is well coated.
Fold in the fresh cilantro and serve immediately or refrigerate for 30 minutes to allow the flavors to meld.