| 15 | 50 | 748 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 20 min | 4 |
| 1 tsp | Extra virgin olive oil |
| 1/2 cup | Red onion (chopped) |
| 1 bulb | Garlic (chopped) |
| 1/2 package | Tofu, regular, firm |
| 1 1/2 cup | Quinoa, cooked |
| 1/2 cup chopped | Orange bell pepper |
| 2 tbsp | Parsley, fresh |
| 1/2 cup | Walnuts |
| 341 gm | Cranberries (1 package - for cranberry sauce) |
| 1 cup | Coconut sugar (can use white sugar, honey, or sweetener of choice- for cranbery sauce) |
| 1 tsp | Lemon peel (zest) (can use orange zest or food grade citrus essential oil) |
| 1/2 cup | Olive Oil, Extra Virgin |
| 3 tsp | Balsamic vinegar |
| 1 pinch | Salt (or to taste) |
| 1 dash | Black pepper (or to taste) |
Heat 2 tsp Olive Oil in skillet and sauté onions and garlic until slightly soft, 2-3 minutes.
Add tofu and saute until lightly golden.
Add quinoa, walnuts, parsley, and diced orange pepper, and stir gently to mix.
Drizzle with Cranberry Vinaigrette.
To make the Vinaigrette:
In a blender, blend the cranberry sauce, olive oil, vinegar, salt and pepper together to combine. Drizzle on salad!
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| Fruit | 1.7 |
| Grain | 1.1 |
| Meat Alternative | 0.9 |
| Vegetables | 0.9 |
