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Delish Knowledge

Crispy Quinoa Salad with Spicy Tahini Dressing

A hand with pink nail polish drizzles sauce from a spoon over a bowl of noodles mixed with ground meat and fresh herbs. In the background on a gray surface, a small bowl of chopped herbs waits beside a vibrant Crispy Quinoa Salad.
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Crispy Quinoa Salad with tofu, cabbage, peanuts, cucumber, and fresh herbs. Tossed with a spicy tahini dressing, this one is filling enough as a main or as a side salad. Makes 2 meal-size servings or 4 side dish servings.
Servings: 2 large servings
Prep Time: 20 minutes
Cook Time: 25 minutes

Equipment

Ingredients 

Tahini Chili Crisp Dressing

  • 2 tablespoons tahini
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice1
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon chili crisp
  • 1 teaspoon brown sugar
  • 1 large garlic clove
  • 1/2-1 inch ginger knob2
  • 3 tablespoons water

Crispy Quinoa

  • 1 cup cooked quinoa
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon chili crisp

Crispy Tofu

  • 4 ounces extra-firm tofu, crumbled
  • 1/4 teaspoon salt and pepper, each
  • 1 teaspoon cornstarch

Remaining Salad Ingredients

  • 2-3 cups shredded cabbage
  • 1/2 cup thinly sliced cucumber3
  • 1/4 cup finely chopped cilantro
  • 3 tablespoons finely chopped mint
  • 1/4 cup thinly sliced scallions
  • 1/4 cup toasted peanuts, chopped

Instructions

  • Make the dressing
  • Place all of the ingredients into a small blender4 and puree until creamy and smooth. If the dressing is too thick, add in more water.

Make the Crispy Quinoa

  • Toss the quinoa with the sesame oil and chili crisp. Preheat your air fryer5 to 400 degrees. Add the quinoa to a parchment-paper liner and cook for 9 minutes, stirring halfway through. Remove and set aside.

Make the Crispy Tofu

  • Toss the crumbled tofu with the salt, pepper, and cornstarch. Place in a separate parchment-paper liner and air fry6 for 10-12 minutes at 400 degrees, tossing halfway through until golden brown and chewy.

Combine and Serve

  • In a large bowl, add the cabbage, cucumbers, cilantro, scallions, mint, crispy quinoa and tofu. Add the dressing and toss to combine.
  • Divide into two bowls (or four as a side dish) and garnish with crispy peanuts and more chili crisp, if desired.

Notes

  1. I like the flavor of both lime juice and rice wine vinegar for the acid, but if you don't already have both, I would use 2 tablespoons of lime juice. 
  2. I love ginger and use a 1 inch knob of ginger for more ginger flavor, but 1/2 inch works too. 
  3. Persian or English cucumbers are best as they are thin-skinned.
  4. If you don't have a small blender (this is the one I use), add all of the ingredients except for the water to a small glass container, mincing the garlic and ginger. Then, whisk in the water (warm water will blend more easily.) If the tahini seizes, keep going, as it will eventually become smooth. You can add more water if you need.
  5. If you don't have an air fryer, preheat oven to 400 degrees F. Line a baking sheet with parchment paper, or use a non-stick baking, breaking up any clumps. Bake for 20-30 minutes, stirring every 10-15 minutes to ensure even browning and crispness. It's ready when it's dry and crispy. Set aside. 
  6. If you don't have an air fryer, spread the tofu in an even layer on a baking sheet (lined or non-stick, as above) and bake for 15-20 minutes, stirring halfway through, until golden brown and chewy. 

Nutrition

Serving: 1servingCalories: 513kcalCarbohydrates: 39gProtein: 18gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 13gSodium: 726mgPotassium: 748mgFiber: 8gSugar: 6gVitamin A: 693IUVitamin C: 35mgCalcium: 143mgIron: 4mg
Course: lunch, main dish, Salad
Cuisine: American
Author: Alexandra Caspero