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Side Dishes

Grilled Beet & Tofu Salad with Quinoa

If healthy is what you’re after, you can’t go wrong with this vegetarian salad. It’s loaded with grilled beets and tofu, plus nutritious quinoa, and crunchy almonds for texture. When the weather warms up, you can grill the tofu on your outdoor grill, or take it inside with a grill pan on your stovetop.


4 servings

Total Time

35 minutes

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Preheat grill or grill pan to medium-high. Brush grill grate with oil.

Cook beets in a pot of boiling water just until tender, 1215 minutes. Drain and rinse beets with cold water; cut into ¼-inch-thick rounds. Toss beets with 1 Tbsp. oil and season with salt and pepper. Grill beet slices, covered, until charred on both sides, 68 minutes per side. Quarter beet slices.

Slice tofu into four thin slabs; dry with paper towels and season with salt and pepper. Brush grill grate again with oil and reduce heat to low. Grill tofu, covered, until browned, 10 minutes per side. Cut tofu into cubes.

Pulse ¼ cup oil, vinegar, scallions, honey, and Dijon for the vinaigrette in a mini food processor until combined; season with salt and pepper. Toss tofu cubes with 2 Tbsp. vinaigrette.

Toss together greens, quinoa, almonds, beets, and tofu with remaining vinaigrette.


To quickly chill the quinoa, transfer it to a baking sheet and stick it in the fridge while grilling the tofu.

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