I'm not sure why I call this a salad - it's warm and doesn't have any salad in it! I think maybe it's due the mixture of different elements, along with the french dressing and the fact that you can eat it cold too.
I'm a big fan of year-round versatile meals (see my lasagne) and this one fits that bill perfectly. The flavours are light and Spring-like while the quinoa makes it's substantial enough to see you through cold Winter nights too. I personally love making huge batches of this so I can eat it with various meals throughout the week. As you can eat it cold, it's also a great one to pack up for work or a picnic down by the river.
Ingredients (Serves 4-6):
- 1 small cup quinoa for each person
- 2 blocks of firm tofu (I use Dragonfly)
- 1 can chickpeas
- 3 small apples
- 1 head of broccoli
- 1 tbsp agave syrup
Try to use all organic ingredients wherever possible.
To serve:
- I used the vegan friendly lemon and mustard seed dressing by Righteous. Alternatively any kind of french dressing would work or try tamari soy sauce for a different take on the dish.
Instructions:
1.) Wash and drain the quinoa then cook in an extra large pan, following the 1 cup quinoa to 2 cups water rule.
2.) While the quinoa cooks, chop up the tofu into chunks. Fry the tofu for about 6 mins till golden brown.
3.) Slice the apples and fry with some oil in a separate pan. Add the agave syrup to create a light caramelisation.
4.) Chop the broccoli into small florets and boil in a separate pan.
6.) Once everything is done, drain the brocolli and stir all the ingredients together in the quinoa pan.
7.) Drain the can of chickpeas then add in with the rest of the ingredients.
8.) Warm everything through and serve once the chickpeas are soft.
