Quinoa with tofu, spinach and sun-dried tomatoes

Ingredients

For 1 serving

• Quinoa55 g
• Tofu150 g
• Spinach120 g
• Sun-dried tomatoes4
• Garlic1 clove
• Extra virgin olive oil10 g
• Dried oreganoto taste
• Saltto taste
• Black pepperto taste

Contains: soy, sulphites,

Method

1. Rinse the quinoa in a fine sieve, put it in a small pan with twice its volume of water and a pinch of salt, bring to the boil, cover and cook for 15 minutes over low heat, until the water is absorbed; fluff with a fork.
2. Meanwhile pat the tofu dry with kitchen paper and cut it into cubes of about 1.5 cm; chop the sun-dried tomatoes, wash and drain the spinach, crush the garlic clove.
3. Heat the olive oil in a frying pan over medium-high heat with the garlic and fry the tofu for 6–8 minutes, turning, until golden on all sides.
4. Remove the garlic, add the sun-dried tomatoes and spinach and cook for 2 minutes, stirring, until the spinach has wilted; salt sparingly, as the tomatoes are salty.
5. Stir in the quinoa, oregano and a grind of black pepper for a minute before serving.