Juicy Garlic Tomatoes with Quinoa

Prepare the quinoa according to the package instructions. Halve the tomatoes, crumble the tofu with a fork and set aside.

• ½ cup Quinoa
• 3.5 oz Cherry tomatoes
• 3 oz Smoked tofu

Slice the garlic. Heat the olive oil in a pan over high heat. Add the garlic and rosemary and fry for approx. 30 seconds.

• 2 Garlic cloves (~ 0.2 oz)
• 2 tsp Olive oil
• 1 twig of Rosemary, fresh (~ 0.1 oz)

Add the tomatoes and tofu into the pan and fry for approx. 5 minutes in medium heat stirring occasionally. Put everything into a bowl.

Finely chop the parsley and mint and add into the bowl alongside the quinoa.

• 2 twigs of Parsley, fresh or frozen (~ 1 tsp)
• 6 leaves of Mint, fresh (~ 0.1 oz)

Add the feta into the bowl and mix well.

• 2.5 oz Feta, vegan

Season with salt and pepper, sprinkle lime juice on top and serve with the quinoa.

• Salt
• Black pepper
• ½ Lime, organic (~ 0.7 oz)

Enjoy your meal!