Warm quinoa salad with edamame, cherry tomatoes, rocket and pumpkin seeds

Ingredients

For 1 serving

• Quinoa40 g
• Edamame150 g
• Smoked tofu60 g
• Cherry tomatoes120 g
• Arugula30 g
• Pumpkin seeds10 g
• Lemon juice1 tablespoon
• Extra virgin olive oil1 teaspoon
• Basil3 g
• Saltto taste
• Black pepperto taste

Contains: soy

Method

1. Rinse the quinoa in a sieve, put it in a small pan with twice its volume of water and a pinch of salt and cook covered over low heat for 15 minutes, until the water is absorbed; fluff with a fork and let it cool slightly.
2. Meanwhile boil the edamame for 4–5 minutes in salted water, until tender but firm; drain and cool under cold water.
3. Toast the pumpkin seeds in a dry small pan over medium heat for 2 minutes, until they pop; in the same pan brown the smoked tofu, cut into 1 cm cubes, for 3–4 minutes, until crisp at the edges.
4. Halve the cherry tomatoes, wash and dry the rocket. Whisk the lemon juice with the oil, salt and black pepper in a small bowl.
5. In a bowl combine the quinoa, edamame, tofu, cherry tomatoes, rocket and torn basil, dress with the lemon emulsion and finish with the pumpkin seeds.