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These simple pesto quinoa bowls are amazing! Topped with grilled veggies, tofu and chopped cherry tomatoes!
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Pesto Quinoa Salad Bowls with Grilled Tofu

Fluffy pesto quinoa, mixed with grilled veggies and tofu, along with fresh cherry tomatoes, sends your tastebuds into a whole other world of happy.
Course Salad
Cuisine American
Keyword pesto, tofu
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 367kcal
Author Alyssa Rimmer

Ingredients

Instructions

  • Heat the grill over medium-hight heat.
  • Mix together the quinoa and pesto and set aside.
  • Cut the tofu into 4 even slices and put on a plate. Whisk together 1 tablespoon of oil, the paprika, garlic powder and a pinch of salt and pepper. Brush the slices of tofu with this marinade on each side.
  • On a separate plate or baking sheet, lay the zucchini slices down and drizzle with 1 tablespoon of oil. Brush to cover and sprinkle with salt and pepper. Flip and repeat on the opposite side.
  • Place the kale on the same plate/baking sheet if there's room and drizzle with the remaining 1 tablespoon of oil.
  • Grill the tofu and zucchini for 3 - 4 minutes per side until the tofu has started to puff up a little and the zucchini is a little tender.
  • With a 2 minutes left, place the kale leaves directly on the grill. Cook for 30 seconds - 1 minute per side until slightly wilted and starting to char.
  • Remove everything from the grill and assemble the bowls. Chop the kale into bite sized pieces and divide the remaining ingredients evenly among four bowls. Garnish with a touch of salt and pepper (or a drizzle of tahini...yum!) and enjoy!

Nutrition

Calories: 367kcal | Carbohydrates: 34g | Protein: 16g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 2mg | Sodium: 344mg | Potassium: 927mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3320IU | Vitamin C: 64.6mg | Calcium: 150mg | Iron: 4.3mg