Quinoa salad with golden brown tofu

Name: quinoa salad with golden brown tofu
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 375 g tofu natural; 1 tl ground pimento; 1 tl paprika; 300 g Quinoa; 1 Red pepper; 4 salad outing; 1 Red pepper; 100 g dried apricots; 2 lime; 100 g fresh spinach; 15 g fresh coriander tray; 15 g fresh fresh mint tray; 1 el traditional olive oil; 60 g unroasted walnuts; 4 el extra virgin olive oil; 1 avocado; 50 g white cheese; 1 tray cress 20 g; 4 el low fat yogurt

Quinoa salad with golden brown tofu, peppers, apricots, spinach, walnuts, avocado and feta (white cheese)

Directions

Drain the tofu, cut into slices of 1 cm and pat dry.
Sprinkle the tofu with the allspice and the paprika powder. Season with salt and pepper. Let marinate.
Boil the quinoa in plenty of water for 8 minutes. Drain, rinse with cold water, drain again and scoop in a bowl.
In the meantime, remove the stalk of the red pepper and remove the seeds. Cut the flesh into pieces. Cut the salad onions into rings.
Cut the peppers and apricots into pieces. Squeeze the limes.
Keep some spinach, coriander and mint leaves for garnishing. Grind the rest with the pepper, salad onions in the food processor.
Heat the olive oil in a pan and fry the walnuts and bell peppers for 5 minutes. Change regularly. Put in a bowl and mix in the apricots.
Mix the quinoa with the spinach mixture. Season with the lime juice and extra virgin olive oil. Scoop the pepper mixture through.
Heat the remaining olive oil in a frying pan and fry the tofu in 4 min. Golden brown. Turn halfway.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into slices. Crumble the cheese.
Divide the tofu, avocado, white cheese and cress over the quinoa salad. Garnish with the reserved spinach, coriander and mint. Serve with the yogurt. Bon appétit! .