Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until just soft, season with salt.
In a bowl, mix the mustard with all the other ingredients up to and including the pepper. Mix half of the dressing into the quinoa, leave to cool. Set aside the remainder of the dressing.
Heat the oil in a non-stick frying pan. Fry the tofu for approx. 5 mins., turning occasionally, remove. Heat a dash of oil in the same pan. Reduce the heat, add the cauliflower, fry for approx. 8 mins., stirring occasionally, season with salt. Add the chickpeas, tofu and cauliflower to the quinoa, mix, plate up. Drizzle with the reserved dressing.
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