Last updated on 3.10.2020
This recipe is for 6 servings, 1 serving contains around 549 kcal (23 g protein, 46 g carbs, 30 g fat)
300 g (1.5 cup) white quinoa
240 g (1 can) chickpeas – drained and rinsed
3 tbsp (30 ml) garlic infused olive oil
3 tablespoons (45 ml) lemon juice
30 cherry tomatoes (300 g) – halved
1/2 tsp dried basil
1/2 tsp dried oregano
20 g spring onions (green parts only)
200 g feta cheese (lactose free)
280 g firm tofu
Soak the quinoa in enough cold water, stir and let it soak for 15 minutes. Strain and rinse it under cold water. Put the quinoa in a small pot and add 300ml (1.5 cup) of cold water. Bring to boil and cook over very low flame for 15 minutes. It should just simmer. Stir it occasionally to prevent the content from sticking to the pot and burning. All the water will eventually absorb/evaporate. When it’s done, fluff it with a fork and put it on a baking tray to cool down.
Cut the cherry tomatoes in quarters. Cut the green onions to thin rings, use only the green stems.
Strain the chickpeas and add it into the cold quinoa. Add all ingredients except for the avocado. Crumble in the feta cheese. Stir everything well to combine all the flavors together, and put the salad in a fridge for some time.
Cut tofu into small cubes and dry-pan-fry it with just some salt and pepper.
Dice the avocado and add it to the salad right before serving so it doesn’t turn brown.
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