Summer bowl with quinoa, tofu, peaches, green beans and almonds

Ingredients

For 1 serving

• Quinoa50 g
• Tofu130 g
• Peach1
• Green beans120 g
• Almonds10 g
• Arugula30 g
• Extra virgin olive oil8 g
• Apple cider vinegar1 teaspoon
• Mustard1 teaspoon
• Saltto taste

Contains: nuts, soy, mustard,

In season: June – September

Method

1. Rinse the quinoa, put it in a small pan with twice its volume of water, bring to the boil, cover and cook over low heat for 12 minutes until the water is absorbed.
2. Meanwhile, bring a small pan of salted water to the boil, top and tail the green beans and cook them for 7 minutes, until tender but crisp; drain and cool in cold water.
3. Pat the tofu dry and cut it into roughly 2 cm cubes. Heat half the oil in a non-stick pan over medium-high heat and fry it for 6–8 minutes, turning, until golden; season with salt.
4. Whisk the remaining oil with the cider vinegar, mustard and a pinch of salt in a small bowl. Wash the peach and cut it into wedges; wash the rocket; roughly chop the almonds.
5. Build the bowl with the rocket, quinoa, green beans, peach and tofu, dress with the vinaigrette and finish with the almonds.