Vanilla quinoa and silken tofu cream with strawberries

Ingredients

For 1 serving

• Quinoa35 g
• Silken tofu150 g
• Soy milk100 ml
• Vanilla extract1 teaspoon
• Strawberries120 g
• Maple syrup2 teaspoons
• Pumpkin seeds10 g

Contains: soy,

In season: April – June

Method

1. Rinse the quinoa well in a fine sieve until the water no longer foams.
2. Put it in a small pan with twice its volume of water, bring to the boil, turn to the lowest heat, cover and cook for 15 minutes, until the water is absorbed and the grains show their little spiral germ; spread it on a plate to cool slightly.
3. Meanwhile drain the silken tofu and blend it with the soy drink, vanilla extract and maple syrup until smooth.
4. Wash the strawberries, hull them and cut them into small pieces.
5. Stir the quinoa into the tofu cream and serve with the strawberries and pumpkin seeds.