Quinoa with Grilled Vegetables and Tofu

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 4
This quinoa, tofu, and grilled vegetable recipe is an easy vegan dinner idea the whole family can get behind!






  1. Place the tofu in a heatproof bowl.
  2. In a small pot, bring the water and salt to a boil. Pour over the tofu. Let marinate while you prepare the salad.


  1. In the same pot, bring the water and quinoa to a boil. Season with salt. Cover and simmer over medium-low heat for 15 minutes or until al dente. Remove from the heat and let sit for 5 minutes. Fluff the grains with a fork.
  2. Meanwhile, in a large non-stick skillet over high heat, cook the bell pepper in 2 tbsp (30 ml) of the oil for 2 minutes while stirring. Add the zucchini and continue cooking for 3 minutes or until the vegetables are nicely golden, stirring halfway through. Set aside in a large serving bowl.
  3. Drain the tofu. Discard the liquid.
  4. In the same skillet over high heat, brown the artichoke hearts for 1 minute in the remaining oil. Add the garlic and cook for 1 minute while stirring. Transfer to the bowl of grilled vegetables.
  5. Add the tofu, quinoa, tomato, parsley, lemon zest and juice and oregano to the bowl of vegetables. Season with salt and pepper. Stir well to combine.

To help you with this recipe

RICARDO Digital Rice Cooker

This rice cooker is perfect for cooking white, brown, sushi and basmati rice, as well as barley and quinoa, in both small and large quantities.

69.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.