Protein-Packed Quinoa Caesar Bowl
Total Time
25 minutes
Prep Time
0 seconds
Cook Time
25 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 4 slices bread
- 8.5 oz medium–firm tofu
- 1 x 14 oz tin chickpeas
- ¼ teaspoon dried red chilli flakes
- 2 tablespoons olive oil
- 3.5 oz quinoa
- 3.5 oz frozen edamame beans
- 2.8 oz watercress/salad leaves
- pinch of flaky sea salt
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Preparation
Step 1
Preheat oven to 200°C fan / 425°F. Arrange the bread, tofu and chickpeas in 1 layer on a large flat baking tray. Sprinkle over the chilli flakes (if using), drizzle over the olive oil and season with flaky sea salt. Roast for 15–20 minutes, tossing halfway through until everything is golden and crisp. Set aside to cool completely.
Step 2
Meanwhile, cook the quinoa in a large pan of boiling water, according to packet instructions. Tip in the edamame beans for the last minute to defrost. Drain and set aside to cool completely.
Step 3
To make the dressing, simply place all of the ingredients in a high-speed blender and blitz until smooth and creamy.
Step 4
To serve, toss together the quinoa, edamame beans and watercress (or salad leaves) in a large bowl. Then arrange on a platter and top with the croutons, tofu and chickpeas. Finish with the dressing drizzled over the top (or mixed in).
Step 5
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