A salad with rice quinoa, tofu, and green beans. Fresh green beans are only available for a short period during the year. However, there is no reason not to opt for frozen ones. The freezing process does not cause significant vitamin loss, and enriching the dish with beans will not only be pleasing to the eye but also provide valuable nutrients.
Ingredients
- Quinoa (dry): 45 g (3 tablespoons)
- Tofu: 80 g
- Green beans: 61 g (about 1/2 cup)
- Cherry tomatoes: 80 g (5 pieces)
- Fresh spinach: 28 g (1 cup)
- Lemon juice: 9 ml (1 tablespoon)
- Tahini sesame paste: 8 g (2 teaspoons)
- Olive oil: 7 ml (1 tablespoon)
- Fine-grain iodized sea salt: 2 g (2 pinches)
Preparation
- Cook quinoa in salted water according to the instructions on the package.
- Cook the green beans until they are al dente in salted water.
- Drain the tofu, cut it into cubes, and sauté in a dry pan.
- Wash the cherry tomatoes and cut them in half.
- Prepare the dressing by mixing the fat with lemon juice and tahini.
- Transfer all the ingredients to a plate and drizzle with the dressing.
