Tofu Quinoa Power Bowl

A quick and delicious lunch, that is nutrient dense and full of antioxidants!

Ingredients

(serves 2)

• 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

• Optional extras:

  • 1/2 can red kidney or black beans;

  • 1 cup cooked butternut or sweet potato

  • hummus or babaganoush

Method

1. Melt the coconut oil in a frying pan over a medium heat, and fry off the tofu cubes until golden brown. Set aside.

2. Mix the quinoa, vegetables and chopped herbs in a bowl and toss to combine. Add the tofu.

3. 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.

4. Season to taste and enjoy with a side of hummus, guacamole or babaganoush.