Yes, it’s been a while since I’ve posted a recipe. It’s been a while since I’ve even cooked a meal if I’m honest! I’ve been so busy lately, and even when I’ve been home and had a chance to cook, more often than not I’ve just thrown together a big salad or whipped out some rice cakes and the peanut butter jar (they’re best friends).
This was quite a departure from my usual quinoa cooking, which 99.9% of the time is this turmeric & ginger flavored one, but I can assure you I will definitely be making this again and again. Bursting with flavor, nutrition and also light and refreshing, this dish is perfect for a relaxed summer evening. I can already see myself making this for my family back home for a (fingers crossed) late summer BBQ on the terrace.
Ingredients – for 2 servings
- quinoa (I used 190g as that’s what I had left and I wanted to finish off the packet)
- fresh lemon juice
- dried or fresh thyme
- ca. 2/3 of a (400g net weight) packet of firm tofu, cubed
- 1 small/medium courgette
- 1 small/medium aubergine
- 1 yellow bell pepper
- ca. 6 sundried tomatoes (in olive oil, drained), chopped
- olives, as desired, thinly sliced
- olive oil
- balsamic vinegar – to drizzle on top
Chop the courgette, aubergine and yellow pepper into cubes, then place in a hot pan with olive oil. While this is cooking, prepare the quinoa (simmer for 10-15 minutes in salted water). Once the veg is done, place aside and cook the tofu cubes in a pan with a bit of olive oil and salt. When the quinoa is nearly done, sprinkle in the thyme, add a squirt of lemon juice, then add the chopped sundried tomatoes and sliced olives. Finally, stir in the veg and the tofu.
Serve garnished with fresh herbs AND (this is the best part): drizzle some balsamic vinegar on the top.
Simple, speedy, so delicious!