Quinoa salad with tofu and avocado

Ingredients for 2 servings:

• 100g quinoa
• 1 ½ bell peppers
• ½ cucumber(s)
• 10 cherry tomatoes
• 1 spring onion(s)
• 1 lime(s)
• 8 mint leaves
• 1 garlic clove(s)
• 200 g natural tofu
• ½ avocado(s)
• 2 tbsp olive oil
• some vegetable stock for seasoning
• 25 g cashew nuts
• some oil or butter for frying
• 300 ml vegetable stock
• possibly salt

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

simple and vegan

Wash the quinoa thoroughly in a sieve and then cook it with the vegetable stock. Then let it cool. In the meantime, dice the remaining vegetables, except for the spring onion and mint leaves. Mix the cooled quinoa with the chopped vegetables. Dice the tofu and fry in butter or sunflower oil. Season with vegetable stock and set aside. For the salad dressing, mix together olive oil, finely chopped or pressed garlic, and the juice of the lime. Chop the mint leaves and add them to the quinoa and vegetables along with the salad dressing. Season with salt if desired. Slice the avocado and arrange them on the salad along with the tofu. Garnish the salad with cashews and spring onions and serve. Note: If butter is used instead, the dish is no longer vegan.