Quinoa salad with asparagus and strawberries

Ingredients for 3 servings:

• 1 onion(s)
• 200 g smoked tofu
• 50 g tomatoes, dried in oil
• 200g quinoa
• 30 g goji berries
• 450 ml vegetable stock
• salt and pepper
• some lemon juice
• 2 tbsp olive oil for frying
• 200 g strawberries
• 500 g asparagus, green
• 3 tsp raw cane sugar
• 40 ml white balsamic vinegar
• some salt and pepper
• possibly salad, green, as desired
• possibly cress or other seedlings
• salt and pepper
• 2 tbsp olive oil for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

vegan

Peel the onion and finely dice it and the smoked tofu. Cut the tomatoes into strips and fry them in a pan with the onions and smoked tofu in 2 tablespoons of oil. As soon as the onion begins to brown, add the quinoa and goji berries to the pan, roast briefly, and then pour in the vegetable stock. Simmer the stock over medium heat for about 20 minutes. Then let the quinoa mixture cool completely and season with salt, pepper, and a little lemon juice. Rinse and quarter the strawberries. Trim the woody ends from the asparagus and peel if necessary. Cut the stalks diagonally into small, diamond-shaped pieces. Heat 2 tablespoons of oil in a pan and fry the asparagus. After about five minutes, sprinkle the sugar over the asparagus and caramelize over medium heat. Then deglaze with the vinegar and let it simmer until cooked through. Season the asparagus with salt and pepper and stir it into the strawberries while still warm. Arrange the asparagus with the quinoa and, if desired, on leaf salad and sprinkle with cress if desired.