To begin making the Roasted Broccoli Tofu and Quinoa Salad Recipe with Lemon Garlic Dressing, prep all the ingredients and keep ready.

To cook the Quinoa, wash and soak the quinoa in water for about 20 minutes. 

In the pressure cooker, add the quinoa along with 1 cup of water, a little salt and a teaspoon of olive oil. Close the lid and pressure cook for 2 whistles and turn off the heat. Allow the pressure to release naturally and keep aside.

To roast the veggies, preheat the oven at 180 degree celsius 

Line a baking tray with aluminum foil and grease lightly with olive oil. Place the broccoli, bell peppers, tofu, and whole garlic cloves, sprinkle salt and pepper and drizzle olive oil on top. 

Loosely cover the vegetables with an aluminum foil for the first 10 minutes so it gets cooked in the steam and does not brown too much.

After 5 to 6 minutes of cooking in the oven, open the foil and roast for another 5 to 6 minutes until the vegetables have a lightly golden brown texture.

Take care not to char the vegetables too much. Once done, remove from the oven and set aside. 

Alternatively, You could also stir fry the vegetables in a wok and stir fry on medium high heat until the vegetables are cooked and have a good bite. 

To make the Lemon garlic dressing, in a small bowl combine the lemon juice, honey, red chilli flakes, chopped mint leaves. Chop the roasted garlic from the baking tray, add it to this dressing and whisk well to combine.

The final step is to bring the salad together. In a large mixing bowl toss the oven roasted veggies, tofu and quinoa together. Drizzle the lemon garlic dressing, mix well and serve chilled.

Serve Roasted Broccoli Tofu & Quinoa Salad Recipe with Lemon Garlic Dressing along with Watermelon Raspberry Lemonade Recipe, warm Whole Wheat Rosemary Focaccia Bread for a refreshing summer meal.