High Protein Quinoa Ranch Salad

For this gorgeous salad we use silken tofu to make a super smooth and creamy dressing. It’s also a great source of protein too!

Ingredients

-1 people+

Metric

Method

1. 1

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

   
2. 2

   Transfer the chickpeas to a baking tray, season with pinches of salt and pepper and drizzle with olive oil. Toss to combine then roast for 20-25 minutes or until crispy.

   
3. 3

   Next, add the quinoa to a small saucepan along with the vegetable stock and simmer with the lid off for around 20 minutes or until cooked.

   
4. 4

   Meanwhile, to prepare the Ranch dressing, add the silken tofu, lemon zest and juice, dijon mustard, olive oil and garlic cloves to a blender (see notes if you don’t have a blender). Blend until smooth then transfer the dressing to a bowl and add the dill and parsley. Sir to combine.

   
5. 5

   Add the cucumber, cherry tomatoes, kale, red onion and avocado to a large mixing bowl.

   
6. 6

   Throw the cooked quinoa and roasted chickpeas into the mixing bowl. Then drizzle the ranch dressing all over the salad. Stir to combine and it’s all done.