Orange Quinoa Salad (gluten free, dairy free, low FODMAP)

Last updated on 14.9.2020

The recipe is for 6 meal-size servings, 1 serving contains about 532 kcal (22 g protein, 59 g carbs, 21 g fat)

Quinoa ingredients

2.5 cup (500 g) quinoa
3 cups water
2 large oranges – 1 juiced, 1 peeled and diced
juice from 1/2 lemon or 1/2 tbsp lemon juice
20 g grated ginger or 1/2 tbsp ginger paste
100 g celery
100 g brazil nuts
1 tbsp apple cider vinegar
1 bunch of spring onions (green parts only)
1 tsp salt
60 g arugula / rocket
black pepper to taste

Marinated tofu ingredients

280 g firm tofu (Cauldron or Tofoo)
1 tbsp apple cider vinegar
orange juice from 1 orange
1/2 tsp salt
1 tsp garlic infused olive oil

Instructions: Tofu

Cut tofu in two halves flat. Fold a paper towel and put under the two halves placed next to each other. Use another paper towel and press the tofu down. Turn and replace paper towels until the paper towels don’t get as wet anymore. This step is important, otherwise the tofu won’t absorb the marinade.

Cut the tofu into small cubes. Place it into a zip-loc bag along with orange juice, vinegar and salt and turn around several times util all the pieces are covered in the marinade. Place it in the fridge and start preparing the quinoa. Turn the bag with tofu every now and then to reapply the marinade.

Once the tofu absorbed most of the liquid (30 mins or so), open the bag slightly and pour the remaining liquid out. Add the garlic oil and shake the bag to coat the tofu pieces evenly.

Preheat the oven to 180°C

Distribute the tofu evenly on a large baking tray lined with baking paper. Leave some space around each piece.

Bake for 30 minutes and combine with the quinoa salad.

Instructions: Quinoa

Cook the quinoa, then spread it on a large baking tray and let it cool down.

Juice one of the oranges (keep the pulp, too) and cut the second one into small pieces. Juice half of a lemon. Shred the ginger. Chop the brazil nuts, celery and spring onions. Combine all in a large bowl. Add vinegar, salt, pepper and arugula. When quinoa cools down and tofu is baked, add them also. Combine well and serve.

You can store it in a fridge for a couple of days.

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