Quinoa Salad

Place all the ingredients for the dressing in a jar and shake until well combined. Place in the fridge.

Rinse the quinoa in a fine sieve under cold running water and then place in a saucepan on high heat. Add 2 cups of vegetable stock, bring to the boil, then reduce the heat to a simmer and place the lid on the saucepan.

When most of the liquid has evaporated and the quinoa looks ‘fluffy’, it’s ready. Approximately 10-12 minutes.

While quinoa is cooking, melt 1 tsp of coconut oil in a pan and add diced red onion and corn. Cook until golden brown.

Add capsicum, cucumber, spinach, kidney beans, carrot, coriander, chia seeds, pumpkin seeds and cherry tomatoes to a mixing bowl.

When quinoa is ready, add corn and red onion to the saucepan. Let cool for five minutes.

Add 1 tsp of coconut oil to the pan and lightly panfry tofu and asparagus, turning when needed. Cook until golden brown.

Add quinoa, corn and onion to mixing bowl and mix well with other vegetable ingredients.

Plate up and top with tofu, asparagus, avocado and sesame seeds. Drizzle with dressing.