Quinoa Caesar Salad by @deliciouslyella

30 min

4 servings

🍞

120 g

Bread

🫘

240 g

Tofu

🫘

400 g can

Chickpeas

🌶️

1.3 ml

Dried red chilli flakes

🫒

120 ml

Olive oil

🌾

100 g

Quinoa

🫘

100 g

Frozen edamame beans

🥬

80 g

Watercress

🧂

0.3 g

Flaky sea salt

🌱

40 g

Sunflower seeds

🥜

60 g

Cashews

🥛

180 ml

Oat milk

🌼

15 ml

Dijon mustard

🧀

8 g

Nutritional yeast

🍋

2

Lemon

  1. Preheat

    Preheat the oven to 200°C fan / 425°F.

  2. Spread
    • bread
    • medium-firm tofu
    • canned chickpeas

    Spread the bread, medium-firm tofu, and canned chickpeas in one layer on the large flat baking tray.

  3. Sprinkle
    • dried red chilli flakes
    • flaky sea salt

    Sprinkle the tray with dried red chilli flakes and flaky sea salt.

  4. Drizzle
    • olive oil
    • bread
    • medium-firm tofu

    Drizzle 2 tablespoons of olive oil over the tray ingredients and toss with a spatula.

  5. Roast
    • bread
    • medium-firm tofu
    • canned chickpeas

    Roast for 15–20 minutes, tossing halfway through, until the bread, tofu, and chickpeas are golden and crisp.

  6. Cool
    • bread
    • medium-firm tofu
    • canned chickpeas

    Remove the roasted ingredients from the oven and allow them to cool completely.

  7. Cook
    • quinoa

    Cook the quinoa in a large saucepan of boiling water according to its packet instructions.

  8. Add
    • quinoa
    • frozen edamame beans

    Add the frozen edamame beans to the quinoa for the final 1 minute of cooking.

  9. Drain
    • quinoa
    • frozen edamame beans

    Drain the quinoa and frozen edamame beans in a colander.

  10. Cool
    • quinoa
    • frozen edamame beans

    Allow the quinoa and frozen edamame beans to cool completely.

  11. Add
    • sunflower seeds
    • cashews
    • oat milk

    Add sunflower seeds, cashews, oat milk, smooth Dijon mustard, nutritional yeast, 3 tablespoons of olive oil, and lemon zest and juice to the high-speed blender.

  12. Blend
    • sunflower seeds
    • cashews
    • oat milk

    Blend the dressing ingredients until completely smooth and creamy.

  13. Combine
    • quinoa
    • frozen edamame beans
    • watercress

    Combine the cooled quinoa, frozen edamame beans, and watercress in the large bowl.

  14. Transfer
    • quinoa
    • frozen edamame beans
    • watercress

    Transfer the salad mixture to the serving platter and top with the crispy bread, medium-firm tofu, and canned chickpeas.

  15. Drizzle
    • sunflower seeds
    • cashews
    • oat milk

    Drizzle the creamy dressing over the salad before serving.

Quinoa Caesar Salad by @deliciouslyella

30 min

4 servings

🍞

120 g

Bread

🫘

240 g

Tofu

🫘

400 g can

Chickpeas

🌶️

1.3 ml

Dried red chilli flakes

🫒

120 ml

Olive oil

🌾

100 g

Quinoa

🫘

100 g

Frozen edamame beans

🥬

80 g

Watercress

🧂

0.3 g

Flaky sea salt

🌱

40 g

Sunflower seeds

🥜

60 g

Cashews

🥛

180 ml

Oat milk

🌼

15 ml

Dijon mustard

🧀

8 g

Nutritional yeast

🍋

2

Lemon

Preparation Steps

  1. Step 1/15

    Preheat the oven to 200°C fan / 425°F.

    🍳large flat baking tray

  2. Step 2/15

    Spread the bread, medium-firm tofu, and canned chickpeas in one layer on the large flat baking tray.

    🍞bread
    🫘medium-firm tofu
    🫘canned chickpeas
    🍳large flat baking tray

  3. Step 3/15

    Sprinkle the tray with dried red chilli flakes and flaky sea salt.

    🌶️dried red chilli flakes
    🧂flaky sea salt
    🍳large flat baking tray
    🥄measuring spoons

  4. Step 4/15

    Drizzle 2 tablespoons of olive oil over the tray ingredients and toss with a spatula.

    🫒olive oil
    🍞bread
    🫘medium-firm tofu
    🫘canned chickpeas
    🍳large flat baking tray
    🥄spatula
    🥄measuring spoons

  5. Step 5/15

    Roast for 15–20 minutes, tossing halfway through, until the bread, tofu, and chickpeas are golden and crisp.

    🍞bread
    🫘medium-firm tofu
    🫘canned chickpeas
    🍳large flat baking tray
    🥄spatula

  6. Step 6/15

    Remove the roasted ingredients from the oven and allow them to cool completely.

    🍞bread
    🫘medium-firm tofu
    🫘canned chickpeas
    🍳large flat baking tray

  7. Step 7/15

    Cook the quinoa in a large saucepan of boiling water according to its packet instructions.

    🌾quinoa
    🍲large saucepan

  8. Step 8/15

    Add the frozen edamame beans to the quinoa for the final 1 minute of cooking.

    🌾quinoa
    🫘frozen edamame beans
    🍲large saucepan

  9. Step 9/15

    Drain the quinoa and frozen edamame beans in a colander.

    🌾quinoa
    🫘frozen edamame beans
    🍲large saucepan
    🧺colander

  10. Step 10/15

    Allow the quinoa and frozen edamame beans to cool completely.

    🌾quinoa
    🫘frozen edamame beans
    🧺colander

  11. Step 11/15

    Add sunflower seeds, cashews, oat milk, smooth Dijon mustard, nutritional yeast, 3 tablespoons of olive oil, and lemon zest and juice to the high-speed blender.

    🌱sunflower seeds
    🥜cashews
    🥛oat milk
    🌼smooth Dijon mustard
    🧀nutritional yeast
    🫒olive oil
    🍋lemons
    🥄measuring spoons
    🥛measuring jug

  12. Step 12/15

    Blend the dressing ingredients until completely smooth and creamy.

    🌱sunflower seeds
    🥜cashews
    🥛oat milk
    🌼smooth Dijon mustard
    🧀nutritional yeast
    🫒olive oil
    🍋lemons

  13. Step 13/15

    Combine the cooled quinoa, frozen edamame beans, and watercress in the large bowl.

    🌾quinoa
    🫘frozen edamame beans
    🥬watercress
    🥣large bowl

  14. Step 14/15

    Transfer the salad mixture to the serving platter and top with the crispy bread, medium-firm tofu, and canned chickpeas.

    🌾quinoa
    🫘frozen edamame beans
    🥬watercress
    🍞bread
    🫘medium-firm tofu
    🫘canned chickpeas
    🥣large bowl
    🍽️serving platter

  15. Step 15/15

    Drizzle the creamy dressing over the salad before serving.

    🌱sunflower seeds
    🥜cashews
    🥛oat milk
    🌼smooth Dijon mustard
    🧀nutritional yeast
    🫒olive oil
    🍋lemons
    🍽️serving platter

Composition

Ingredients

Types

Bakery, Spices, Oils, Grains, Legumes, Leafy vegetables, Seasonings, Seeds, Nuts, Plant-based milk, Fruit

Ingredients

Bread, Tofu, Chickpeas, Dried red chilli flakes, Olive oil, Quinoa, Frozen edamame beans, Watercress, Flaky sea salt, Sunflower seeds, Cashews, Oat milk, Dijon mustard, Nutritional yeast, Lemon

Notes

Bread (torn into bite-sized pieces), Tofu (medium-firm, cubed), Chickpeas (1 can, drained & rinsed), Dried red chilli flakes (optional), Olive oil (for the dressing), Watercress (or salad leaves), Sunflower seeds (for the dressing), Cashews (for the dressing), Oat milk (for the dressing), Dijon mustard (smooth, for the dressing), Nutritional yeast (for the dressing), Lemon (zested & juiced, for the dressing)

Allergens

gluten, soy, tree nuts

Dietetics

Dietary regimen

Vegan, Vegetarian, Plant-based, Dairy-free, Egg-free, Cholesterol-free

Calories

690 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 62g, Fat: 37g, Fiber: 14g, Sugar: 6g, Sodium: 510mg

Nutritional Information

Minerals

Calcium: 170mg, Iron: 7mg, Potassium: 810mg, Magnesium: 175mg

Vitamins

Vitamin C: 32mg, Vitamin K: 95µg, Folate: 165µg, Vitamin E: 6mg

Preparation

Time Information

Preparation

10 minutes

Cooking

20 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

15 steps

Equipments

Utensils

large flat baking tray, large saucepan, colander, large bowl, serving platter, measuring spoons, measuring jug, spatula

Appliances

Oven, Blender, Stove

Type

Type

Type Of Dish

Main Course, Salad, Side Dish

Occasions

Lunch, Dinner, Meal prep, Weeknight meal, Summer

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

American, Mexican, Mediterranean

Geographic

United Kingdom, Europe

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Tender, Fresh

Flavors

Savory, Tangy, Nutty, Citrusy, Umami, Mildly spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 days (Store in an airtight container,Keep dressing separate for best texture,Reheat roasted toppings briefly if desired), freezer : (Not recommended for assembled salad,The dressing may be frozen separately for up to 1 month)