Saladsdeliciouslyella
Charred Corn, Pesto Tofu & Beetroot Salad
A real nutritional big hitter – this salad is bursting with plant-based protein, fibre and healthy fats. With golden pesto tofu, fluffy quinoa, walnuts beetroot and corn, it’s colourful, satisfying and packed with goodness.
👥 2 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●knife
- ●bowl
📝 Preparation Steps
1
Warm a small frying pan over high heat, add the corn and cook for ⏱️ 15 minutes, turning often, until charred. Remove from the pan and leave to cool. Using sharp knife, slice down vertically to remove the kernels in chunks.
2
Cook the quinoa in a small pan of salted water (or vegetable stock) according to packet instructions, about 8—⏱️ 10 minutes. Set aside to steam dry for ⏱️ 10 minutes.
3
Return the frying pan to a medium heat and drizzle in olive oil. Add the tofu and cook for 4—⏱️ 5 minutes on each side, until golden. Remove the pan from the heat and stir in the pesto.
pesto2 tablespoons
4
Transfer the cooked quinoa to a large bowl. Stir in the corn, walnuts, beetroot, lemon zest and juice, a drizzle of extra virgin olive oil and a pinch of salt.
cooked quinoa3.5 ozwalnuts2.6 oz
5
To serve, divide the quinoa mixture between bowls and top with watercress and the pesto tofu.
pesto2 tablespoons
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...