I’ve never cooked quinoa before. I know, I know… bad vegetarian. Bad!
I have eaten it before but it’s always been prepared by Marks & Sparks or Mr Hipster Cafe.
However, as I’ve decided that I need to take my lunch in to work more often to save money and impulse buying, I wanted to make a hearty lunch salad. It turned out even better than anticipated. In fact, I may or may not have texted the words “I’m a flavour genius!” to my friend… Modest.
Quinoa & Smoked Tofu Salad with Pomegranate Dressing
2 cups water
1 cup quinoa (I used tricolour quinoa but any old variety will do)
1 teaspoon olive oil
200g smoked tofu
45g mixed salad leaves
50g mange tout, trimmed and halved widthways
25g broccoli, steamed and shredded
1/4 cup olive oil
Juice and zest of 1/2 a lemon
Seeds and juice of half a pomegranate
Pepper to season
To make dressing, mix olive oil, lemon juice and lemon zest, pomegranate juice and seeds, and pepper in small bowl; set aside.
Bring water to the boil in small saucepan. Add quinoa and simmer for 15-20 minutes. Drain and rinse quinoa once cooked.
Meanwhile, cube ready-smoked, pressed tofu and lightly fry in oil until browned. Remove from heat, drain on paper towel and set aside.
Pour cooked quinoa into large mixing bowl. Add salad leaves, mange tout and broccoli; lightly toss. Gently stir in tofu. Drizzle dressing over salad just before serving.