This recipe is for 4 servings. Each serving contains about 561 kcal (24 g protein, 58 g carbs, 24 g fat).
350 g quinoa
3 cubes chicken stock
2 cups water
280 g firm tofu
2 tbsp olive oil
1 tsp salt
2 tomatoes – chopped
1 small can sweet corn – drained
40 g scallions – green parts only, chopped
1 jalapeno – deseeded, diced
lime juice from 2 limes (ca 2 tbsp)
1 avocado – diced
Cook quinoa with stock and water (ca 13 mins). Drain excess water and spread on a baking sheet to cool down.
Dice the tofu and bake/grill/dry-pan-fry it with just some salt and pepper,
Mix everything together in a large bowl.