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
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.