An earthy, vibrant pink protein bowl that is just as good cold the next day for lunch as it is warm for a comforting evening meal.

This Recipe Serves 4 People | 4 Portions of Veg Per Serving | Ready in 30 Minutes

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To make this recipe you will need:

5-6 Good Sized Fresh Beetroot (diced into chunks)

1 Large Red Onion

350g Firm Tofu

2 Handfuls of Chopped Kale

A Teaspoon of Garlic Granules

Half a Teaspoon of Cracked Black Pepper

1 Cup of Quinoa

Veg Stock Cube

Heaped Teaspoon of Dijon Mustard

A sprinkle of omega 3 seeds (sunflower, pumpkin, flax and sesame)

Fresh Rocket

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How to do it:

Peel and finely dice your red onion, add to a deep sided pan with a splash of oil. Stir fry for 5 minutes (or until the onion is starting to catch.) Next, reduce the heat to medium and add your garlic, pepper, kale, chopped beetroot chunks and crumble in the tofu. Mix well to combine the ingredients and coat everything with the flavours. Continue to cook for about 5 minutes.

Now add the quinoa to the pan along with 1 litre of boiling water, the mustard and the stock cube (crumbled in), stir well and allow to come to a gentle bubble before popping a lid on. Simmer for about 15-18 minutes – by which time the quinoa should have puffed up a little, absorbed most of the liquid in the pan and the grains should look a bit translucent.

When most of the liquid is absorbed and the grains are cooked through, remove from the heat, stir well and leave a lid clamped on for about 10 minutes. After this time the grains should have fully absorbed the remaining cooking liquid. Fluff up with a fork before serving.

Serve with fresh rocket on the side and a sprinkle of omega 3 seeds for an extra protein crunch

*Don’t want to use tofu? This recipe works just as well with butter beans instead if you need to avoid the soya.