Sundays always feel like they should be days of abstinence. After a breakfast of yoghurt, sultanas and maple syrup, I headed to Waitrose. Tinned artichoke hearts, lime pickle and carrots were the order of the day, and when I got home, I made the quinoa, kale & tofu salad which has become my standard need to feel healthy meal.
My thoughts are already turning to supper – cheese fondue on toast, perhaps, to use up some of the bottle of kirsch that’s been lingering at the back of my cupboard.
Quinoa, Kale & Tofu Salad (for one)
75g quinoa, washed
100g firm tofu
soy sauce, to marinate
1 tbsp Spice Shop shellfish & mussel seasoning
Boil the quinoa in water for approximate 15 minutes. About half way through, put the kale on to boil in a separate pan for approximately five minutes.
Drain first the kale, then the quinoa, and rinse with cold water to ensure they are cold. Drain thoroughly, add to the bowl of tofu and soy sauce and mix.
If not feeling abstinent, or requiring hair of the dog, serve with a couple of glasses of wine.