Gut-Healthy Summer Salad with Edamame, Quinoa and Grilled Tofu

by | Jun 26, 2024 | Recipe Bank | 0 comments

This Gut-Healthy Summer Salad is a refreshing and nutritious dish that combines the protein-rich benefits of quinoa and edamame with the vibrant flavors of fresh garden vegetables and herbs. Grilled tofu adds a satisfying, plant-based protein boost, making this salad a perfect meal for warm days. Packed with fiber, vitamins, and antioxidants, this salad supports digestive health, promotes anti-inflammatory benefits, and provides a balanced, wholesome meal.

Gut-Healthy Summer Salad with Edamame, Quinoa and Grilled Tofu

Ingredients you will need: 

Serve 2 people

  • 1/2 mug of Quinoa
  • 1 mug of water
  • 1 small spoon of Miso paste
  • 2 tbsp edamame beans ( frozen )
  • 1 block of Tofoo extra firm Tofu
  • 2 tbsp glute-free Soya sauce
  • 1 carrot ( shaved )
  • 1/2 sweet red pepper
  • 1/2 cucumber
  • 4 to 5 florets of Broccoli ( use some of the stems too )
  • Small bag of fresh Italian salad ( or, picked from the garden )
  • Handful of fresh parsley, chopped
  • Handful of fresh dill, chopped

For Tahini dressing, you will need. ( I seem to be addicted to this dressing. Tahini is highly nutritious, has  antioxidant, anti-inflammatory, anti-bacterial and anti-ageing benefits. )

  • 2 small spoons of Tahini ( Biona brand )
  • 2 tbsp gluten-free soya sauce
  • 3-4 tbsp fresh squeezed lemon juicy
  • 2-3 tbsp olive oil ( pressed or extra virgin )
  • 1 tbsp organic honey
  • Himalayan salts and fresh ground black pepper for a taste


1. Prepare the Quinoa: 

Rinse the Quinoa under cold water. In medium saucepan, add the Quinoa, with the water and, bring it to the boil. Add a miso paste for a taste and gut health benefits ( miso is great to add everywhere as contains millions of beneficial healthy bacterias. ) Reduce heat to low, cover and simmer for about 15mins, or until is water absorbed and the quinoa is tender. Remove from the heat and let it to cool down. I usually leave it for about 15mins. so it’s not too hot when serving with cold salad.

2. Cook the Edamame: 

If using fresh edamame, cook them in boiling water for 5-10 minutes until tender. If you using frozen, rinse with warm water few times, bring them to a boiled – it would take about 2 minutes, ( they are already cooked ), cool them down and ready to serve.

3. Prepare Tofu: 

Drain tofu and press it to remove excess moisture. You can do this by placing it between paper towels and pressing down. Then, cut the tofu in thick 6 slices and marinate them in the bowl, adding a couple of spoons of gluten-free soya sauce. Leave it to marinate for about a half hour to give tofu that extra flavour. You can marinate for longer ( few hours but then keep it in the fridge until you start your cooking process. Place the tofu under the grill and in 5mins or less on one side and 5 mins to the other, once you can see more golden colour, you can remove from the grill. Let it to cool slightly, cut into a cubes.

4. Prepare the Salad 

In the large plate or salad bowl, combine cooled quinoa, edamame, shaved carrots, red pepper, cucumber, fresh raw broccoli ( cut in to small pieces ) fresh salad leaves, parley, dill, and grilled tofu cubes and gentle mix together.

A bowl of fresh Gut Healthy Summer Salad containing a mix of leafy greens, sliced red bell peppers, edamame, quinoa, broccoli, and herbs, with grilled tofu and two wooden salad servers.

5. Dress the Salad:

in the small jug, I mix all the ingredients together, stir it with the spoon till blended well. If you need, you can use Nutribulet to blend really quickly. Add extra black pepper, or honey if you like a touch of more sweetness. Then, pour the dressing over the salad and toss to coat all the ingredients evenly. I know you like sesame seeds, you can sprinkle on the top before serving too.

Enjoy this light, delicious Gut-healthy Summer salad!

Till next time…

Julia xx

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