Quinoasalad with cranberries tofu and spinach:
This recipe is so ridiculously good for you and so delicious. Promise me you'll give it try! If you don't like the taste, at least you'll know you've made your body very happy :)
What you'll need for about 6 servings:
3 1/2 cups water
1 1/2 cups quinoa
½ package extra firm tofu (drained and cubed into ½" pieces)
2 cups baby spinach
½ bunch basil, chopped
1/2 cup dried cranberries, diced
3/4 cup coarsely chopped walnuts
2 Tbs. extra-virgin olive oil
4 Tbs. balsamic vinegar
1 Tbs. honey
Sea salt to taste
And a HUGE salad bowl
How you make it:
Boil all of the water and add quinoa.
Stir it, cover it and reduce to a simmer.
Cook the quinoa until all the water is absorbed. This will take about 25 minutes (the quinoa should be soft).
Then set aside and cool as much as possible.
In a large salad bowl, add chopped basil, spinach and dried cranberries.
Toast the walnuts in a pan on low heat for about five minutes, then add to the salad bowl.
Add the olive oil, balsamic vinegar, honey, salt and pepper to the bowl ( I like to mix this in a separate bowl fist to make a nice dressing).
Once added, mix well.
Add the quinoa and the cubed tofu to the salad bowl.
Toss well.
For the best result place the salad in the refrigerator for one hour to let the flavors marinate.
I like it best served cold or at room temperature.
And lastly: EAT IT! :D
