Because Sunday’s are best for prepping your grains and roasting your veggies, here’s a salad that will set you up for the healthiest week and some seriously nourishing lunches. Once you seperate the prep from the salad itself, this seemingly intricate little production is actually the simplest (and most delicious) way to throw together all the components required for a complete meal; protein, loads of fibre, good crabs and healthy fats. The perfect combination to nourish and sustain you through whatever life brings xx
Red Quinoa, Roast Veggies, Tofu & Walnut Salad
Recipe by Shelley Kamil
(Serves 2 generously)
1/2 Head broccoli, chopped
1 leek, finely sliced
1 bunch asparagus, trimmed and chopped
1 cup cooked Red Quinoa
Sea Salt to taste
1 Small block Firm Tofu, cut to cubes
1tbs Sesame Oil
2 Generous handfuls spinach, finely chopped
1 Lebanese Cucumber, finely chopped
1/2 Avocado, finely sliced
1/2 can organic chickpeas
12 walnuts, crushed
Juice of Half a lemon
2tbs Apple Cider Vinegar
1. Prep what you can ahead of time. Pre heat the oven to 200degrees. Place the broccoli, leek and asparagus on a baking tray lined with baking paper, season with Garlic Salt and transfer to the oven. Bake for 10-15 minutes until slightly charred.
2. Heat 1tbs sesame oil in a medium sized skillet. Add the cubes tofu and cook for 3-4 minutes, until slightly golden. Add the Zaatar and Sea Salt, continue to cook for another 3-4 minutes, turning occasionally until golden and cooked.
3. To assemble the salad, divide the Shredded spinach between two serving bowls, top with cooked quinoa, diced cucumber and Apple Cider Vinegar, mix together gently. Add the roast veggies, tofu, chickpeas and avocado, mix together gently to combine. Drizzle each serving with Tamari, a good squeeze of lemon juice plus a sprinkle of walnuts and sea salt to taste.