Description
A vibrant and nourishing quinoa salad bowl packed with colorful vegetables, creamy avocado, roasted tofu, and a zesty Carrot Ginger Sauce. Perfect for meal prep and customizable to your taste.
Ingredients
- 1 cup chopped raw carrots
- 2 cloves garlic
- 1/4 cup olive oil
- 2 tbsp tahini
- 3 tbsp fresh lemon juice
- 1 rounded tsp minced fresh ginger
- 3 tbsp fresh orange juice
- 1/2 tsp fresh lime juice
- Salt and pepper to taste
- 2 cups cooked quinoa
- 3 cups spring mix or mixed greens
- 1 cup oven-roasted carrot pieces
- 1 cup baked tofu cubes
- 1/2 cup diced red bell pepper
- 1 cup thinly sliced purple cabbage
- 1 avocado, cubed
- 1/2 cup raw carrot curls
- Extra Carrot Ginger Sauce for drizzling
Instructions
- Prepare the Carrot Ginger Sauce: Add carrots, garlic, olive oil, tahini, lemon juice, ginger, orange juice, lime juice, salt, and pepper to a high-speed blender. Blend until smooth and creamy. Add a splash of water or citrus juice to thin if needed.
- Assemble the Base: In a large bowl, toss the cooked quinoa and spring mix with a few spoonfuls of the Carrot Ginger Sauce until lightly coated.
- Add the Vegetables and Tofu: Arrange roasted carrots, baked tofu cubes, diced red bell pepper, purple cabbage, avocado cubes, and carrot curls over the quinoa mixture.
- Finish with Sauce: Drizzle more Carrot Ginger Sauce over the top before serving.
Notes
- Use a high-speed blender for the smoothest sauce texture.
- Store components separately if prepping ahead for freshness.
- You can roast the carrots and tofu together at 400°F (200°C) for 25–30 minutes.
- Substitute tahini with almond or cashew butter if desired.
- To make it spicier, add cayenne or chili to the sauce.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Assembled
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 3.5g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
