Winter salad with smoked tofu, quinoa and beetroot

Ingredients for 3 servings:

• 100g quinoa
• 500 g beetroot, pre-cooked, vacuum-packed (approx. 5 balls)
• 200 g smoked tofu
• 1 onion(s)
• 1 large apple, sour
• 2 spring onions
• e.g. lemon juice
• e.g. walnut oil
• e.g. salt and pepper
• possibly walnuts, possibly roasted

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

filling, vegan salad

Rinse the quinoa in a sieve with hot water, then cook in twice the amount of water according to the package instructions (approx. 12 minutes), and set aside. Dice the onion and fry in a little vegetable oil until translucent. Dice the smoked tofu, add to the onion, and continue frying until browned to your liking, then set aside. Dice the beetroot and apple and drizzle with lemon juice. Finely slice the spring onions. Add the cooled quinoa, smoked tofu and onion mixture, and spring onions to the diced beetroot and apple, mix, and season with walnut oil, lemon juice, salt, and pepper. Sprinkle with toasted walnuts, if desired. This batch serves 2-3 people as a main course, and at least 6 people as a side dish.