Summer Challenge Day 17

Quinoa and broccoli wrap with vegan cream pine nut sauce

In the fridge:

Spinach wraps, broccoli, half an onion, firm tofu, cherry tomatoes, parsley

In the pantry:

Pine nuts, salt and pepper

The cook:

1. Cook a cup and a half of quinoa in a pot of water, add salt to taste.

2. The sauce: blend a quarter cup, 8 cherry tomatoes, a handful of parsley, half a teaspoon of salt in the food processor. Set aside

3. Filling: chop up half a broccoli, onions and half a cup of firm tofu.

4. Fry the onion first in a little bit of olive oil. Add broccoli and tofu. Add quinoa. Season to taste.

Serve up.

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