Pesto Quinoa Salad Bowls with Grilled Tofu

• Vegetarian
• Gluten free

• Produce

  • 1 pint Cherry tomatoes
  • 1 tsp Garlic powder
  • 1 large bunch Lacinato kale
  • 2 Zucchini, medium

• Refrigerated

  • 1 block Tofu, extra firm

• Condiments

  • 1/2 cup Pesto, homemade or store-bought

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1 tsp Paprika, smoked
  • 1 Salt + pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

Found on simplyquinoa.com

Description

Ingredients

• 2 cups cooked quinoa
• 1/2 cup pesto (homemade or store bought)
• 1 block extra firm tofu
• 2 medium zucchini, cut into 1/2” rounds
• 1 large bunch lacinato kale
• 1 pint cherry tomatoes, halved
• 1/4 cup olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt + pepper to taste
• 2 cups cooked quinoa
• ½ cup pesto (homemade or store bought)
• 1 block extra firm tofu
• 2 medium zucchini, cut into ½” rounds
• 1 large bunch lacinato kale
• 1 pint cherry tomatoes, halved
• ¼ cup olive oil, divided
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt + pepper to taste

Directions

• Heat the grill over medium-hight heat. Mix together the quinoa and pesto and set aside. Cut the tofu into 4 even slices and put on a plate. Whisk together 1 tablespoon of oil, the paprika, garlic powder and a pinch of salt and pepper. Brush the slices of tofu with this marinade on each side. On a separate plate or baking sheet, lay the zucchini slices down and drizzle with 1 tablespoon of oil. Brush to cover and sprinkle with salt and pepper. Flip and repeat on the opposite side. Place the kale on the same plate/baking sheet if there’s room and drizzle with the remaining 1 tablespoon of oil. Grill the tofu and zucchini for 3 – 4 minutes per side until the tofu has started to puff up a little and the zucchini is a little tender. With a 2 minutes left, place the kale leaves directly on the grill. Cook for 30 seconds – 1 minute per side until slightly wilted and starting to char. Remove everything from the grill and assemble the bowls. Chop the kale into bite sized pieces and divide the remaining ingredients evenly among four bowls. Garnish with a touch of salt and pepper (or a drizzle of tahini…yum!) and enjoy!
• Heat the grill over medium-hight heat.
• Mix together the quinoa and pesto and set aside.
• Cut the tofu into 4 even slices and put on a plate. Whisk together 1 tablespoon of oil, the paprika, garlic powder and a pinch of salt and pepper. Brush the slices of tofu with this marinade on each side.
• On a separate plate or baking sheet, lay the zucchini slices down and drizzle with 1 tablespoon of oil. Brush to cover and sprinkle with salt and pepper. Flip and repeat on the opposite side.
• Place the kale on the same plate/baking sheet if there’s room and drizzle with the remaining 1 tablespoon of oil.
• Grill the tofu and zucchini for 3 – 4 minutes per side until the tofu has started to puff up a little and the zucchini is a little tender.
• With a 2 minutes left, place the kale leaves directly on the grill. Cook for 30 seconds – 1 minute per side until slightly wilted and starting to char.
• Remove everything from the grill and assemble the bowls. Chop the kale into bite sized pieces and divide the remaining ingredients evenly among four bowls. Garnish with a touch of salt and pepper (or a drizzle of tahini…yum!) and enjoy!
• Heat the grill over medium-hight heat.
• Mix together the quinoa and pesto and set aside.
• Cut the tofu into 4 even slices and put on a plate. Whisk together 1 tablespoon of oil, the paprika, garlic powder and a pinch of salt and pepper. Brush the slices of tofu with this marinade on each side.
• On a separate plate or baking sheet, lay the zucchini slices down and drizzle with 1 tablespoon of oil. Brush to cover and sprinkle with salt and pepper. Flip and repeat on the opposite side.
• Place the kale on the same plate/baking sheet if there’s room and drizzle with the remaining 1 tablespoon of oil.
• Grill the tofu and zucchini for 3 – 4 minutes per side until the tofu has started to puff up a little and the zucchini is a little tender.
• With a 2 minutes left, place the kale leaves directly on the grill. Cook for 30 seconds – 1 minute per side until slightly wilted and starting to char.
• Remove everything from the grill and assemble the bowls. Chop the kale into bite sized pieces and divide the remaining ingredients evenly among four bowls. Garnish with a touch of salt and pepper (or a drizzle of tahini…yum!) and enjoy!