for 4 people

Quinoa

250 g	quinoa
5 dl	water, boiling
½ tsp	salt

Dressing

1 tbsp	mustard
3 tbsp	white balsamic vinegar
3 tbsp	olive oil
180 g	plain yoghurt
4 sprig	thyme, leaves torn off
½ tsp	salt
a little	pepper

Salad

	olive oil for frying
260 g	tofu, cut into cubes
300 g	cauliflower divide into florets, cut into thin slices
¼ tsp	salt
1 tin	chickpeas (approx. 215 g), rinsed, drained

How it's done

Quinoa

Empty the quinoa into the boiling water, cover and simmer over a low heat for approx. 15 mins. until just soft, season with salt.

Dressing

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.

Salad

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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