Winter Salad with Smoked Tofu, Quinoa and Beetroot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 20 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 100 g quinoa
- 500 g beetroot, pre-cooked, vacuum-sealed (approx. 5 balls)
- 200 g smoked tofu
- 1 onion (s)
- 1 large apple, sour
- 2 spring onion (s)
- lemon juice
- walnut oil
- salt and pepper
- possibly walnuts, possibly roasted
Print Recipe
Pin Recipe Instructions
- Rinse the quinoa in a hot sieve, then boil twice the amount of water according to the package instructions (approx. 12 minutes), set aside.
- Dice the onion, fry in a little vegetable oil until translucent. Dice the smoked tofu, add to the onion and continue to fry until the desired degree of browning, set aside.
- Dice the beetroot and apple and drizzle with lemon juice. Cut the spring onions into thin rings.
- Add the cooled quinoa, smoked tofu and onion mixture and spring onions to the diced beetroot and apple, mix, season with walnut oil, lemon juice, salt and pepper. If necessary, sprinkle with roasted walnut kernels.
- The amount is enough as a main course for 2 - 3 people, as a side dish for at least 6 people.
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