Warm Asian Tofu Salad with Quinoa


2 tbsp of extra virgin olive oil
¼ cup spanish onion, chopped
1 tsp of fresh chili
2 kaffir lime leaves
½ cup vietnamese mint, washed
½ cup coriander, washed
1 tsp lemongrass
1 tbsp ginger
1-2 garlic cloves
2 tbsp tamari soy
1 lime, juiced
2 tbsp cashews

1 cup bean shoots
½ a cup of red capsicum, diced
½ a cup of green capsicum, diced
1 cup of fresh tomato


Cook the quinoa in a saucepan with two cups of water and 1 tablespoon of tamari soy. Stir constantly over medium heat about 5 minutes till it just becomes aromatic. Reduce the heat to low, cover the pan and simmer for about 15 minutes.  Drain the quinoa if necessary and then transfer the to a large bowl.

In a food processor blend the extra virgin olive oil, spanish onion, chili, kaffir lime leaves, vietnamese mint, coriander, lemongrass, ginger, garlic, tamari soy, lime juice and cashews, until it forms a paste consistency. Cook the paste in a hot pan with the tofu.

In a bowl mix the cooked quinoa, tofu, bean shoots, capsicum and tomatoes together and thoroughly combine. Taste and adjust seasonings, serve.