492
Calories
19.8g
Protein
21.5g
Fat
54.5g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Quinoa - 30 g
- Spinach - 30 g (1 cup)
- Olive oil - 5 ml (1 tsp)
- Lemon juice - 15 ml (1 tbsp)
- Cucumber - 100 g (1 whole)
- Tofu - 120 g
- Avocado - 30 g
- Radish - 100 g
- Greens - 15 g (0.5 cup)
- Green peas - 200 g (1.4 cup)
How to make:
- Boil quinoa until tender
- Preheat the oven to 350-400 °F
- Marinate tofu: coat with salt, pepper, and herbs. Spread on a baking sheet, bake for 10 minutes and put on a plate
- Steam green peas or put in boiling water for 5-7 minutes. Transfer to a blender, add avocado, greens and blend until pureed. Add to the tofu
- For salad: chop cucumber, radish and put on a bowl. Top with 8-10 spinach leaves, greens and season with lemon juice and olive oil
- Serve tofu with salad and cooked quinoa
