Prep Time: 40 mins
Cook Time: 10 mins
Total Time: 50 mins
Servings: 6 servings
Ingredients
- 1 tbsp olive oil
- 2 cobs of corn
- 2 cups cooked multi-colored quinoa
- 2 cups arugula
- 1 cup cherry tomatoes, sliced in half
- 1 zucchini, sliced
- 1 avocado, sliced
- 1 cup sunflower sprouts
Dressing/Tofu marinade
- 1 package extra-firm tofu, pressed
- 1 tbsp olive oil
- 1/2 cup apple cider vinegar
- 3/4 cup soy sauce or tamari
- 1/4 cup water
- 2 cloves garlic minced
Turmeric Chickpeas
- 1 can chickpeas, rinsed and drained
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 2 tsp dried turmeric
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp salt
Instructions
- Remove tofu from package and squeeze out excess liquid with a clean towel. Chop into 1-inch cubes. Mix together marinade ingredients and add tofu cubes, submerging in liquid and marinating for at least 20 minutes. Meanwhile, cook quinoa according to package directions and preheat BBQ to high heat.
- Slather cobs of corn with a bit of olive oil and season with salt and pepper. Cook on grill for 8-10 minutes until charred a bit on the outsides. Remove from grill and let cool.
- Mix together ingredients under the turmeric chickpeas heading. Let sit 5 minutes while you prepare the rest of the veggies.
- Divide quinoa among bowls, followed by the rest of the veggies. Slice corn off cobs and add to bowls. Remove tofu cubes from marinade and add to bowls along with chickpeas, reserving tofu marinade as dressing for each bowl. Use as much dressing as you’d like for each bowl (you don’t need much) and serve!
Nutrition
Calories: 533kcal, Carbohydrates: 70g, Protein: 24g, Fat: 21g
Original recipe from The Girl on Bloor can be found here!
