Anti-Inflammatory Turmeric Quinoa Salad with Roasted Vegetables and Tofu
Description
This anti-inflammatory turmeric quinoa salad combines fluffy golden quinoa, perfectly roasted vegetables, and protein-rich turmeric tofu. Enhanced with a tangy garlic-turmeric dressing, this nutrient-dense plant-based bowl is perfect for a wholesome lunch, quick dinner, or meal prep. Packed with antioxidants, protein, and fiber, it supports digestion, immunity, and sustained energy while delivering vibrant flavors and textures.
Ingredients
Quinoa Base
- 1 cup quinoa rinsed thoroughly
- 2 tbsp olive oil for cooking quinoa
- 2 cloves garlic minced, for quinoa
- ½ tsp ground turmeric for quinoa
- 1 ½ cups water or vegetable broth
Roasted Vegetables
- 1 cup carrots sliced or diced
- 1 cup bell peppers diced, any color
- 1 cup zucchini sliced
- 1 cup sweet potatoes peeled and diced
- 2 tbsp olive oil for roasting vegetables
- ½ tsp ground turmeric for roasting vegetables
- 2 cloves garlic minced, for roasting vegetables
- to taste salt and pepper
Turmeric Tofu Scramble
- 200 g firm tofu pressed and crumbled
- 1 tbsp olive oil for sautéing tofu
- ½ tsp ground turmeric for tofu scramble
- 1 clove garlic minced for tofu
- to taste salt
Garlic-Turmeric Dressing
- 3 tbsp olive oil for dressing
- 1 tbsp lemon juice
- ¼ tsp ground turmeric
- 1 clove garlic minced, for dressing
- 1 tsp Dijon mustard
- ½ tsp agave syrup or honey optional for sweetness
- to taste salt and pepper
Instructions
Cooking Quinoa
- Rinse the quinoa thoroughly under cold water. In a medium saucepan, heat 2 tbsp olive oil and sauté 2 minced garlic cloves until fragrant. Add 1/2 tsp turmeric and the rinsed quinoa. Stir for 1-2 minutes.
- Add 1 1/2 cups water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is fluffy. Remove from heat and let it rest covered for 5 minutes.
Roasting Vegetables
- Preheat the oven to 200°C (400°F). Toss carrots, bell peppers, zucchini, and sweet potatoes with 2 tbsp olive oil, 1/2 tsp turmeric, 2 minced garlic cloves, salt, and pepper.
- Spread vegetables evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
Preparing Tofu Scramble
- Heat 1 tbsp olive oil in a skillet. Add crumbled tofu, 1/2 tsp turmeric, 1 minced garlic clove, and salt. Sauté for 5-7 minutes until lightly golden and slightly crispy on edges.
Making Dressing and Assembling Salad
- Whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1/4 tsp turmeric, 1 minced garlic clove, 1 tsp Dijon mustard, 1/2 tsp agave syrup, and salt and pepper to taste.
- Assemble the salad by layering cooked quinoa, roasted vegetables, and tofu scramble. Drizzle with the dressing and toss gently before serving.
Notes
- Store cooked quinoa, roasted vegetables, and tofu separately for meal prep. Combine and dress just before serving.
- Use seasonal vegetables to keep the salad versatile year-round.
- Optional: add avocado, nuts, or seeds for extra texture and flavor.