Quinoa salad with marinated tofu and raw vegetables

Ingredients

For 1 serving

• Quinoa40 g
• Tofu160 g
• Carrots80 g
• Cucumber100 g
• Radishes50 g
• Arugula30 g
• Lemon juice1 tablespoon
• Mustard5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy, mustard

In season: May – September

Method

1. Rinse the quinoa in a sieve under cold water and cook it in boiling salted water for 12 minutes, until the grains show their little white tail; drain and spread on a plate to cool.
2. Meanwhile drain and pat dry the tofu, cut it into cubes of about 1 cm and put it in a bowl with the lemon juice, mustard and a pinch of salt; stir and leave to marinate for 10 minutes.
3. Peel the carrots and cut them into julienne or thin slices; wash the cucumber and slice it; wash, trim and thinly slice the radishes; wash and dry the rocket.
4. In a bowl combine the quinoa, vegetables and rocket, add the tofu with its marinade and the oil and toss well.