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Quinoa Salad with Fried Tofu, Broccoli and Peas
This is a perfect dinner that you can make in under 30 minutes; quick, easy and so delicious.
100g tofu, sliced
1/2 a head of broccoli
30g pomegranate seeds
Salt, pepper, chili flakes, herbs de Provence
1 tablespoon of grapeseed oil, for frying
Measure the quinoa, pour it into a fine strainer and wash under cold water to get rid of the dirt. Add it to a pot, add 400ml of water, a pinch of salt and bring to a boil.
When it starts to boil, turn the heat to medium-low, add the lid to the pot and let it cook for 15 minutes. Set aside to cool just a touch.
Steam the broccoli for 7 minutes and the peas, for 3.
Add the quinoa and the veggies into a big bowl with the pomegranate seeds. Stir to combine.
In a pan heat the oil and add the seasoned tofu to fry on both sides.
Fry them until they're golden brown and crispy delicious. You can add whatever seasonings you like best. These were my favourites.
Add the quinoa salad to a plate and the fried tofu and serve warm.
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