A quick and delicious lunch, that is nutrient dense and full of antioxidants!
120g firm tofu, cubed. I like Smoked Tofoo
2 tsp coconut oil (for frying)
2 cups cooked quinoa
15 kalamata olives, halved
1 tomato, diced
1/4 cucumber, diced
1 small chicory, sliced
1-2 large handfuls herbs, roughly chopped: parsley, dill, mint, coriander (or a mix)
3 tbs olive oil
2 tbs lemon juice or apple cider vinegar
1/2 tsp smoked paprika
Salt and pepper to taste
1/2 can red kidney or black beans;
1 cup cooked butternut or sweet potato
hummus or babaganoush
Melt the coconut oil in a frying pan over a medium heat, and fry off the tofu cubes until golden brown. Set aside.
Mix the quinoa, vegetables and chopped herbs in a bowl and toss to combine. Add the tofu.
Put the olive oil, lemon juice/vinegar and smoked paprika in a small glass jar and shake vigourously (or blend with a whisk in a small bowl). Pour over the quinoa/tofu mix and toss through.
Season to taste and enjoy with a side of hummus, guacamole or babaganoush.