Raspberry, Chipotle and Balsamic Vinaigrette with Crunchy High Protein Salad
This is my idea of a perfect salad: so many delicious elements with loads of different textures, keeps well in the fridge as there’s nothing that goes soggy, super high protein, and THE most delicious vinaigrette!
Ingredients
Lemony Tofu Feta
Raspberry Balsamic Dressing
Salad
Directions
- 1
Cook the quinoa and drain, then run cold water over it to cool. Drain the chickpeas.
- 2
Crumble the tofu into small pieces in a bowl and add all of the remaining ingredients and mix well.
- 3
Chop the whole broccoli, including the stem, into small pieces.
- 4
Finely chop the red onion.
- 5
To make the dressing, add all of the ingredients except the olive oil to a measuring beaker and blend with an immersion blender. Slowly pour the olive oil in and keep blending until thickened. Alternatively, you can add all of the ingredients to a high speed blender and blend until smooth.
- 6
To assemble, add all of the salad ingredients to a large bowl and toss to combine. Drizzle over the dressing just before serving.
