Mediterranean quinoa salad with tofu

Ingredients

• 100 g Quinoa
• 1/2 tsp Oilve oil
• 80 g Whole tomato
• 70 g Rucola, fresh, washed
• 1 pinch Salt
• 0.05 g Black pepper, ground
• 10 g Spring onions
• 10 g Basil, fresh
• 5 g Dried green spice at your favour and mood
• 1 slice Tofu, light, Organic Japanese

Method

1. Fry the tofu in some of the oil over a low heat, then season with salt, pepper and seasoning and simmer under the lid.
2. Cook the quinoa in the other part of the oil, season with salt and pepper, add double amount of water and simmer over a low heat until tender.
3. Chop the vegetables and basil.
4. When the quinoa and tofu are cooked, mix and add the vegetables.