Quinoa salad wraps

Name: Quinoa salad wraps
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 100 g Quiona; 7-10 Tbsp Salt; 3 Shallots; 1 Garlic clove; 200 g Smoked Tofu; 1 can(s) (212 ml) Kidney beans; 2-3 TABLESPOONS Olive oil; 1 small head romaine lettuce; 5 Stem(s) Mint; 7-10 Tbsp Pepper; 1-2 TABLESPOONS Lemon juice; 2-3 TEASPOONS Hummus

AUTHOR
Antoine Long

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

100 g Quiona
7-10 Tbsp Salt
3 Shallots
1 Garlic clove
200 g Smoked Tofu
1 can(s) (212 ml) Kidney beans
2-3 TABLESPOONS Olive oil
1 small head romaine lettuce
5 Stem(s) Mint
7-10 Tbsp Pepper
1-2 TABLESPOONS Lemon juice
2-3 TEASPOONS Hummus

Directions

1
Wash the quinoa and cook in 200 ml of boiling salted water for 15-20 minutes. Peel shallots and garlic. Halve the shallots and cut into strips. Cut garlic into thin slices. Cut tofu into pieces.
2
Drain the beans well in a sieve.
3
Heat the oil in a frying pan. Fry the onions and garlic for 2-3 minutes, turning them over. Add the tofu and fry for about 4 minutes.
4
Loosen salad leaves, wash and drain well. Wash mint, shake dry, pluck leaves and cut into fine strips. Pour quinoa into a sieve and drain. Add quinoa and beans to the pan and mix.
5
Season to taste with salt, pepper and lemon juice. Sprinkle with mint. Arrange the salad leaves on plates and fill with the quinoa mixture. Serve with 1 blob of hummus.