Vegan Hawaiian Lunch Bowl: Pineapple Quinoa Salad with Tofu and Avocado

Allergens

Soy (from tofu), Avocado

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 can (20 oz) pineapple chunks in juice, undrained
• 14 oz extra
• firm tofu, drained and pressed
• 1 large ripe avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 3 tablespoons rice vinegar
• 2 tablespoons lime juice
• 2 teaspoons maple syrup
• 1 teaspoon sriracha (optional)
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes or until quinoa is tender and has absorbed the water. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
2. Meanwhile, in a large bowl, combine pineapple chunks with their juice, rice vinegar, lime juice, maple syrup, sriracha (if using), salt, and pepper. Set aside to marinate.
3. Slice the pressed tofu into 1/2 inch thick slabs. Heat a non stick skillet or grill pan over medium heat. Cook the tofu slices until golden brown on both sides, about 4 minutes per side. Season with salt and pepper.
4. In a large mixing bowl, combine cooked quinoa, marinated pineapple chunks with their juice, cooked tofu, and chopped cilantro. Gently mix to combine.
5. To serve, divide the quinoa mixture among 4 bowls. Top each bowl with avocado slices.

Chef’s Insight

The contrast of textures in this dish is key to its appeal. The soft and fluffy quinoa, crunchy pineapple chunks, tender tofu, and creamy avocado come together perfectly.

Notes

Feel free to adjust the spice level according to your preference by adding more or less sriracha.