Sautéed edamame, zucchini and tofu over quinoa

Ingredients

For 1 serving

• Edamame100 g
• Tofu120 g
• Zucchini150 g
• Quinoa35 g
• Spring onions2
• Lemon juice1 tablespoon
• Mint3 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: soy,

In season: June – 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.
2. Meanwhile drain and pat dry the tofu and cut it into cubes of about 1 cm; wash and trim the courgettes and dice them; trim the spring onions and slice them thinly.
3. Heat the oil in a frying pan over medium-high heat and fry the tofu for 4 minutes, turning, until golden; add the spring onions and courgettes and cook for 5 minutes, stirring, until the courgettes are tender but still crisp.
4. Add the edamame and cook for 3 minutes, until hot; season with salt.
5. Put the quinoa in the bowl, top with the vegetables and tofu and finish with the lemon juice and torn mint.