Sebastian's Salad
Servings: 4 servings
Ingredients
- 120 g rinsed uncooked, quinoa
- 360 ml water just under 1.5 cups
Lemon/Chilli Dressing
- 2 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp grated lemon zest
- 1 finely chopped red chilli
- pepper to taste
'Crab'
- 1 pack firm tofu my pack was 396g
- 1 tbsp garlic infused olive oil goo
- 1 1/2 tsp old bay seasoning
- Seaweed 1 sheet
- 4 handfuls rocket leaves as much/little as you like
- circa 16 cherry tomatoes quartered
Instructions
- Cook the quinoa as per manufacturers instructions. I use 360ml water and cook, stirring occasionally, until all the water has been absorbed and the quinoa is tender. Set aside to cool at room temperature.
- To make the dressing, place all the ingredients in a small screw top jar and shake well.
- To make the tofu-'crab' heat the goo in a large non-stick frying pan, add the old bay seasoning and stir to make a paste. Crumble in the tofu and stir well, until it's evenly covered. Cook on a medium high heat until browning, stirring occasionally.
- Tear up the seaweed sheet into the pan. Cook for another minute or so, stirring continously.
- Combine the quinoa and tofu 'crab' in a large bowl and mix well.
- When you are ready to eat cover the rocket with dressing and mix well, divide the dressed rocket and tomatoes into 4 bowls then cover with the quinoa-crab mix.
- Enjoy!
Notes
Quick Tip: If you're serving this on a warm day, it's delicious cold. To serve cold simply leave the crab/quinoa mix in the fridge for circa 40 minutes to cool before dividing into 4 bowls and serving.