NUTRITION

SERVINGS

INGREDIENTS

1/2 cup cooked Quinoa (92g)

3/4 cup Black Beans (130g)

4 oz Firm Tofu (113g)

1 large Boiled Egg (50g)

1/2 cup chopped Red Bell Pepper (75g)

1/2 cup halved Cherry Tomatoes (75g)

1/8 cup chopped Red Onion (15g)

1/2 tbsp Olive Oil (7g)

1 tbsp Lime Juice (15g)

2 tbsp Fresh Cilantro (4g)

Salt and Pepper to taste

PREPARATION

• 1

  Rinse quinoa under cold water. In a saucepan, combine the quinoa with water and a pinch of salt. Bring to a boil, then reduce heat and simmer for about 15 minutes until water is absorbed. Fluff with a fork and let cool.

• 2

  While the quinoa cools, drain and rinse the black beans. Cut the tofu into small cubes.

• 3

  In a non-stick skillet, lightly sauté the tofu cubes over medium heat for 3-5 minutes until they begin to brown. Remove from heat and let cool.

• 4

  Peel and chop the boiled egg, and dice the red bell pepper, halve the cherry tomatoes, and finely chop the red onion and fresh cilantro.

• 5

  In a large bowl, combine the cooled quinoa, black beans, sautéed tofu, chopped egg, red bell pepper, tomatoes, and red onion.

• 6

  In a small bowl, whisk together olive oil, lime juice, salt, and pepper. Pour the dressing over the salad and toss gently to combine.

• 7

  Finish by sprinkling chopped cilantro over the salad. Adjust seasoning if needed and serve immediately or chill for a refreshing taste.