Ingredients
- 250g. cooked butternut squash - 120g. quinoa - 1 teaspoon vegetable broth - a handful of pecans - 200g. firm tofu - 3 tablespoons olive oil - 2 tablespoons balsamic vinegar - fresh cilantro - salt and pepper Preparation 1. Preheat the oven to 210°C. Chop the butternut squash into small cubes and cook it in the oven with some olive oil for approximately 20-25 minutes. 2. In the meantime, cook the quinoa by simply adding 240mL of water to a pan with the quinoa and 1 teaspoon of vegetable broth. Let it boil and then simmer on low heat for 15 minutes. 3. Then, cut the tofu into small cubes and add it to a warm pan with a little bit of oil and let it cook for 10 minutes. 4. Once everything is cooked, simply pour the butternut squash, cooked quinoa and tofu into a big mixing bowl. In the tofu pan, grill some pecans and add it to the bowl with the fresh cilantro. 5. For the dressing, simply combine olive oil, balsamic vinegar, salt and pepper and add it to the salad. Mix everything well and serve !
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Welcome!Here, I share vegan recipes which are both delicious and easy to make! Enjoy ! Archives
March 2021
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