Basil and pine nut pesto quinoa with grilled tofu and cherry tomatoes
Quinoa tossed with a fresh basil, pine nut and lemon pesto, with grilled tofu and sweet cherry tomatoes.
Open in the appPer serving
- Calories
- 567 kcal
- Protein
- 39.5 g
- Carbohydrates
- 37.2 g
- Fat
- 33 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Quinoa40 g
- Tofu180 g
- Basil20 g
- Pine nuts8 g
- Lemon zest1 teaspoon
- Cherry tomatoes120 g
- Extra virgin olive oil2 teaspoons
- Saltto taste
- Black pepperto taste
Contains: nuts, soy
In season: June – September
Method
- Rinse the quinoa, put it in a small pan with twice its volume of water and a pinch of salt and cook covered over low heat for 15 minutes, until the water is absorbed.
- Meanwhile toast the pine nuts in a dry small pan over medium heat for 2 minutes, until just golden.
- Blend the basil with the pine nuts, lemon zest, half the oil, a pinch of salt and a couple of spoonfuls of cold water until the pesto is creamy.
- Cut the tofu into 3 slices 1.5 cm thick, brush them with the remaining oil and grill on a very hot griddle for 4 minutes per side, until golden-striped; season with salt and pepper.
- Toss the quinoa with the pesto and the halved cherry tomatoes and serve with the grilled tofu cut into strips.
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