Meal Prep Salads: Seasoned Tofu, Quinoa, Chickpea & Lemon TAHINI Dressing
Hola Familia!
Fuel your week with these vibrant flavors! Introducing our Meal Prep Salad Series. Where I show you ideas on how to meal prep your dished for healthy and nourishing meals. Today’s feature is a seasoned tofu, quinoa, and chickpeas salad with a zesty lemon tahini dressing. Get ready to savor the goodness of nourishing ingredients and make mealtime a breeze.
WHAT YOU NEED:
1 cup of cooked chickpeas (canned or freshly cooked)
1 packet of firm organic tofu
1 cup of uncooked quinoa (I used red quinoa)
1/4 cup of tahini
Virgin olive oil
1 tsp Apple Cider Vinegar
Spring Mix lettuce, or any lettuce of your liking
Fresh veggies of your liking: carrots, tomato, bell peppers, red onion, cucumber, celery
Seasonings of your liking: onion powder, garlic powder, turmeric powder, paprika, salt pepper and black sesame seeds
INSTRUCTIONS:
Basic Salad:
1) Grab a large container with a lid to store your salad.
2) Add a paper towel to the bottom of your container
3) Chop of your lettuce and any veggies you want to add and place the prechopped salad to the container, leaving the paper towel at the bottom.
4) Add one final piece of paper towel on top of the salad and place a lid.
The paper towel will allow for your salad to store in the fridge for 2-3 days fresh, absorbing any extra moister.
Seasoned Chickpea and Tofu:
1) In a bowl, add your chickpeas, mixing in1 tbsp of olive oil
2) Once the chickpeas are coated well, add 1 tsp of each of your seasonings, and mix until the chickpeas are fully coated. Feel free to sprinkle on more of your fav. seasonings as you see fit.
3) Add the chickpeas to an air fryer at 400 degrees for 8 min. or add to a skillet with a little bit of olive oil until the seasonings look lightly toasted.
4) Add to a container with a lid. Once cooled, store in the fridge for up to 1 week.
5) Follow the same steps to season and cook the tofu.
Cook quinoa:
1) In a small to medium pot with a lid, add 1 cup of uncooked quinoa
2) Add two cups of water and set the temperature to high.
3) As soon as the water boils, stir the quinoa and set the temperature to low/simmer. Add the lid to the pot and let sit for 15-20 min until all the water is absorbed.
4) Store in a container with a lid and let cool down before storing in the fridge.
lemon TAHINI dressing:
1) In a small container, add tahini, 1-half of the juice of a lemon, and Apple Cider Vinegar and mix until creamy. Add a little splash of water to make the dressing more creamy and store in the fridge with a lid.
Meal time! :
Construct your plate by first adding your pre-chopped salad, then a few tablespoons of quinoa, chickpeas, and your main source of protein; your tofu. Pour your dressing on top and a squeeze of lemon and a pinch of salt if preferred on top. ENJOY!
Meal prepping offers so many benefits. It saves time by allowing you to plan and prepare your meals in advance, ensuring you have nutritious options readily available. It also promotes healthier eating habits, as you have control over portion sizes and ingredients, making it easier to stick to your dietary goals and resist unhealthy temptations. Meal prepping can also help save money by reducing food waste and limiting the need for expensive takeout meals. Hope you enjoy this recipe and let me know, what is something you like to meal prep that you can add or substitute to this recipe?