Kidney Beans Salad with Tofu and Quinoa

High-protein kidney bean salad with quinoa, tofu and vegetables.

5 from 2 votes

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.

Prep Time30

Total Time30

Course: Main Course, Salad

Cuisine: American, Fusion

Diet: Gluten Free, Dairy Free, Vegan, Vegetarian

Servings: servings

Calories: 503kcal

Author: Vaishali · Holy Cow Vegan

Cost: $13.50 per recipe/$3.40 per serving

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 - plain or air-fried - in a large bowl.
Pour the dressing over the top and mix well. Let the salad stand 10 minutes before serving.

Nutrition