Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!
Provided by paralee
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 1h43m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
- Roast sweet potato in the preheated oven until soft, about 20 minutes.
- Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
- Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
- Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
- Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
- Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
- Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
- Divide quinoa among serving plates; top with sweet potato salad mixture.
Nutrition Facts : Calories 746.9 calories, Carbohydrate 69.3 g, Cholesterol 2.5 mg, Fat 46 g, Fiber 12.3 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 896.3 mg, Sugar 7.9 g
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