Quinoa, Sweet Potato & Tofu Salad

This vibrant salad is packed with plant-based protein from quinoa, lentils, and tofu, along with heart-healthy fats from pumpkin seeds and cashews to keep you energized and satisfied. The mix of leafy greens, sweet potato, and asparagus provides a boost of fibre, antioxidants, and essential nutrients to support your immune system and aid in digestion.

1 cup quinoa, cooked
1/2 cup puy lentils, cooked
1 sweet potato, diced & baked
1 cup baby spinach leaves, shredded
2 bunches asparagus, steamed & sliced
1/2 cup fresh parsley, chopped
70g tofu, cooked
3 tbsp pumpkin seeds, toasted
1/2 cup cashew nuts

• Cook quinoa - place 1 cup quinoa in a fine sieve and rinse under water. Place in a small saucepan with 1 & 3/4cups water & bring to the boil, then reduce heat to a simmer & place the lid on the saucepan. Simmer for15mins. Remove from the heat and let sit for 10mins with the lid still on. Once done, remove the lid & fluff with a fork.
• Peel sweet potato, dice, then add a little oil & roast in a 200 degree oven for around 20mins or until golden.
• Meanwhile, prepare the other ingredients. Slice the spinach, steam the asparagus, chop the parsley, cook thetofu and toast the pumpkin seeds.
• Combine all ingredients in a large bowl & stir gently.

Note: Keeps well when you leave it undressed & when you go to eat you can add a simple dressing: 3 tbsp extra virgin olive oil + 1 tbsp lemon juice