Okay, so I lied. This recipe is more like a double serve, but it just didn’t have the same ring to it.
Over the last week or two, I’ve found myself skipping lunch on quite a few occasions – more often than not because I’m busy doing something, or I’ve snacked on something else and as a result found myself not hungry. So yesterday I resolved to make a nutritious lunch for myself to try and make up for my days of no lunches.
This is my go-to salad when I want to pack heaps of goodies into one meal.
1/4 cup quinoa, rinsed
100g tofu, pressed and cubed (I used some leftover marinated tofu from the night before for extra flavoury goodness)
1 tsp rice bran oil
1/2 lebanese cucumber, diced
1 medium carrot, grated
1/4 cup capsicum, diced (whatever colour!)
Small handful of snowpeas, chopped
1 small tomato, diced (or a handful of cherry tomatoes)
1/2 cup mushroom, sliced
1 cup baby spinach or other leafies such as rocket or arugula
1/4 cup coriander, chopped
2 Tbsp pepitas
Small knob of ginger, minced
1-2 cloves garlic, minced
Juice of 1 small lime
2 Tbsp flax seed oil
2-4 Tbsp tamari
Chili flakes (optional)
Cook quinoa according to instructions. Set aside.
Heat rice bran oil in a pan over medium heat. Add garlic, ginger and tofu and cook for a couple of minutes on each side, being careful not to burn the garlic and ginger. I also added the mushrooms for a couple of minutes, just to make them a little golden. I’m not the biggest fan of raw mushrooms (I’ll get there…) but if you are, feel free to chuck them straight into the salad raw. When golden brown, take off heat.
Combine all salad ingredients, including the quinoa and tofu mix in a bowl. Add flax oil, lime juice, and 2Tbsp of tamari and stir well to combine. Taste for flavour, adding more tamari if required. If you love chili, like me, sprinkle some in and combine.
And voila! A healthy and filling lunchtime booster.