wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade pantry some years back), and addition of quinoa gave it more texture & some savoury touch.
we bought the red quinoa (pronounced “keen-wah”) in london (son ordered it on amazon.com).
add some sea salt afterwards to taste.
sprinkle sea salt & 1 tbsp olive oil & roast a 1/4 pumpkin in a preheated 205degC for about 20mins.
fry the tofu in olive oil all round till slight brown. set aside to cool & cut to small 1 cm cubes.
i season the quinoa, pumpkin, tofu mixture with extra virgin olive oil, balsamic, sea salt & honey (or agave nectar) mix, and toss the rockets separately also with extra virgin olive oil, balsamic, sea salt to taste before adding to the salad when serving the meal.