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Quinoa salad with golden brown tofu
Quinoa salad with golden brown tofu, peppers, apricots, spinach, walnuts, avocado and feta (white cheese)
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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
Kitchen Stuff
Directions
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Drain the tofu, cut into slices of 1 cm and pat dry.
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Sprinkle the tofu with the allspice and the paprika powder. Season with salt and pepper. Let marinate.
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Boil the quinoa in plenty of water for 8 minutes. Drain, rinse with cold water, drain again and scoop in a bowl.
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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.
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Cut the peppers and apricots into pieces. Squeeze the limes.
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Keep some spinach, coriander and mint leaves for garnishing. Grind the rest with the pepper, salad onions in the food processor.
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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.
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Mix the quinoa with the spinach mixture. Season with the lime juice and extra virgin olive oil. Scoop the pepper mixture through.
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Heat the remaining olive oil in a frying pan and fry the tofu in 4 min. Golden brown. Turn halfway.
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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.
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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! .
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Nutrition
805Calories
Sodium7% DV175mg
Fat68% DV44g
Protein62% DV31g
Carbs21% DV64g
Fiber56% DV14g
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