Kidney Beans Salad with Tofu and Quinoa
This weeknight-friendly kidney beans salad has a protein-packed blend of legumes, tofu and quinoa with lots of veggies and a gingery, Asian style dressing.
Servings: 4 servings
Calories: 503kcal
Equipment
- 1 Large bowl
- 1 Small bowl (to make dressing)
Ingredients
Salad ingredients
- 3 cups canned or cooked kidney beans (from two 15-oz cans or cooked from 1 cup dried beans. Measure after straining out all liquid.)
- 1 cup cooked quinoa
- 16 oz high protein tofu (cut in small cubes. You can optionally toss the tofu cubes with salt and pepper and air-fry for five minutes at 350 degrees F/180 degrees C so they develop a light outer crust)
- 1 large red onion (finely chopped)
- 1 large bell pepper (any color, deseeded and finely chopped)
- 1 medium cucumber (finely chopped)
- 1 cup cherry tomatoes (halved)
- ½ packed cup basil (tear into smaller pieces or chop)
- ¼ cup parsley
For the Asian inspired dressing
- 2 tablespoons toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon tamari or soy sauce
- 1 tablespoon maple syrup
- 1 inch knob ginger (grated)
- 2 teaspoons sriracha sauce (tweak to taste)
- Salt to taste
Instructions
Make the dressing
- Place all ingredients for dressing in a bowl and whisk. Set aside.
Make the salad
- Place the kidney beans, quinoa, all of the vegetables, herbs and tofu in a large bowl.
- Pour the dressing over the top and mix well. Let the salad stand 10 minutes before serving.
Nutrition
Serving: 1 serving | Calories: 503kcal | Carbohydrates: 55g | Protein: 33g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Potassium: 938mg | Fiber: 13g | Sugar: 8g | Vitamin A: 1831IU | Vitamin C: 73mg | Calcium: 83mg | Iron: 24mg