Origin of dish:
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Type of cooking:
Preparation time: 30 minutes
Cooking time: 15 minutes
Ingredients (serve 1):
Method: Cook the quinoa in 1 1/2 times its volume of water. Meanwhile, wash and dry the rocket leaves and chop the tofu into cubes.
- 50g quinoa
- 2 big handfuls of rocket
- 100g herb tofu
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 tsp almond purée
- 2 tsp tsp umeboshi (dried plum) juice (optional)
- 2 tbsp walnut oil
- 1 big handful of sprouting leaves and seeds (alfalfa, leek, red cabbage or radish)
Grill the pumpkin and sunflower seeds in a pan without adding oil. Dilute the almond purée with the umeboshi juice and walnut oil, and store in a small glass pot or container.
Once the quinoa is cooked and cooled, mix all the ingredients together and add the dressing just before serving.