Quinoa-, Tofu- und Orangensalat

This salad could be a side or, as it’s so wonderfully filling, it could also be the main too. You could also try mandarin instead of oranges. Quinoa is one of the most protein rich foods we can eat. In fact, quinoa was the “gold” of the Incas because they believed it increased the stamina of their warriors. It also contains twice as much fiber as other grains making it a great food for your guts. It’s packed full of iron, rich in magnesium and hosts a myriad of other essential nutrients. 

Serves 4. 

Ingredients:

• 1 ¼ cups tricolour quinoa
• Zest of 1 lemon 
• 300g tofu
• 1 tsp coriander, ground 
• 1 cup, kale, washed and chopped 
• 2 small avocadoes, sliced 
• 2 naval oranges, peeled and sliced 
• ¼ cup blanched, sliced almonds

For the dressing:

• Juice of 1 lemon
• 2 tbsp olive oil 
• 1 clove garlic, crushed
• 1 tsp honey
• 1 tsp Dijon mustard 
  

Method:

1. In a saucepan, bring the quinoa to a boil and let simmer until the grain is cooked well but not mushy. Stir through the lemon zest. 

2. Dice the tofu in 1cm cubes and then fry in a frypan with olive oil and dust with the ground coriander.  Tossing frequently, fry until the tofu is golden. 

3. Combine the cooked quinoa, tofu, kale, avocadoes, oranges (make sure you take off the white pith) and almonds. 

4. To make the salad dressing, combine ingredients and whisk with a fork.  Pour over salad and enjoy while still slightly warm!