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–+ servings
This recipe feels like a healthy relationship – it’s always going to be there to pick you up once you’ve finished a heavy weekend. Prep this for work lunches on a Sunday and you’ll feel super smug throughout the week.
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Duration27 minutes
Cook Time15 minutes
Prep Time12 minutes
Servings4

Ingredients

  • 150 g (scant 1 cup) quinoa, rinsed
  • 350 ml hot vegetable stock
  • 1 red onion, finely chopped
  • 1 large salad tomato, cut into small chunks
  • 1/2 cucumber, diced
  • 400 g chickpeas, drained and rinsed
  • Handful of basil, leaves torn
  • 1 tbsp sumac, plus extra to serve
For the tofu feta
  • 4 tbsp olive oil
  • Zest and juice of 1/2 lemon
  • 1 garlic clove, minced
  • 2 tbsp nutritional yeast
  • 1 tsp white miso paste
  • 1 tsp dried oregano or mint
  • 1 tsp salt
  • 200 g extra firm tofu, drained and cut into 2cm cubes

Instructions

  • Combine the quinoa and vegetable stock in a saucepan and set over a medium heat. Bring to a boil, then reduce to a simmer and cook, covered, for about 15 minutes. The stock should have been absorbed and the quinoa should be tender. Transfer to a large mixing bowl and set aside to cool.
  • To make the tofu feta, add the olive oil, lemon zest and juice, garlic, nutritional yeast, miso paste, oregano or mint and salt to another large bowl and whisk to form a dressing. Add the tofu and toss until it is completely coated.
  • Stir the onion, tomato, cucumber, chickpeas, basil, and sumac with the cooled quinoa.
  • Add the tofu feta to the salad, being sure to scrape in all the dressing, then mix again so everything is well combined. Season with salt and pepper then serve sprinkled with a little extra sunac.
  • Add the tofu feta to the salad, being sure to scrape in all the dressing, then mix again so everything is well combined. Season with salt and pepper then serve sprinkled with a little extra sunac.