Quinoa Salad with Tofu, Cucumber, Tomato and Olives

Ingredients

• Quinoa3/4 cup (150 g)
• Tofu200 g
• Cucumber1/2 cup (60 g)
• Tomato1/2 count (65 g)
• Olives6 count (30 g)
• Mustard1 tablespoon (14 g)
• Lemon Juice1 tablespoon (15 g)
• Bell Pepper1/2 count (60 g)
• Stevia1/2 packet (1 g)

Instructions

1. 1

   Step 1

   For this recipe you need to have cooked quinoa.

2. 2

   Step 2

   Drain and cut the tofu. If you wish, you can cook in the air fryer for 10 minutes at 180 °C (356 °F).

3. 3

   Step 3

   For the dressing, mix the mustard with lemon juice, stevia, salt and pepper to taste.

4. 4

   Step 4

   Wash and cut the cucumber, tomato and bell pepper into small pieces.

5. 5

   Step 5

   Mix all the ingredients in a bowl and season with the dressing, salt and pepper to taste.

6. 6

   Step 6

   Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Quinoa Salad with Tofu, Cucumber, Tomato and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.