BALSAMIC TOFU, QUINOA & STRAWBERRY SUMMER SALAD
- 6 Servings
- 5 mins Prep Time
- 25 mins Total Time
Created by The Full Helping
¾ cup dry quinoa, rinsed
7 ounces (1 bag) Nasoya Toss’ables Balsamic Vinaigrette
1½ cups steamed or blanched green beans, cut into 1-inch pieces
1½ cups halved or quartered strawberries
1 cup thinly sliced radishes
4 cups baby greens
½-3/4 cup (as needed) balsamic Dijon tahini dressing (or a balsamic dressing of choice)
- Cook the quinoa according to package instructions. Fluff the grain gently and allow it to cool to room temperature.
- Combine all of the remaining ingredients in a large mixing bowl and toss well to combine. Serve.