Photo: samefast.it

Presentation

Second course or single course prepared with quinoa, broccoli, dried tomatoes, cashews, tofu, extra virgin olive oil and salt

Ingredients
Serves 2

• 100 g tri-color quinoa (about 3.5 oz / ½ cup uncooked)
• 1 small broccoli (about 250 g / 8.8 oz)
• 6 sun-dried tomatoes
• 1 handful cashews (about 30 g / 1 oz / ¼ cup)
• 150 g tofu (about 5.3 oz / ½ cup cubed)
• 40 ml extra-virgin olive oil (about 3 tablespoons / 1.4 fl oz)
• Salt, to taste

Method

Blanch the broccoli in hot water and set aside.

Sauté in a pan with a clove of garlic, broccoli, dried tomatoes, diced tofu and cashews.

At the same time, cook the quinoa in two parts of boiling water for 10 minutes, let it rest for the time necessary for the complete reabsorption of the water

Combine all the ingredients in a bowl

Serve.

Allergens

Cashews: not included in the list of allergens of EU Regulation 1169/2011

Broccoli: possible individual intolerance

Extra virgin olive oil: unusual allergy; intolerance not described

Tomatoes: possible cross-reaction in case of sensitivity to grasses

Quinoa: A grain allergy could cause reactions following the consumption of quinoa.

Tofu: soy-based product, included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Cashews: source of Vitamin E that protects the immune system from harmful fatty acids and mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Also useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Rich in magnesium and omega 3 fatty acids important for regulating mood and cognitive function

Extra virgin olive oil: source of Vitamin E that protects the immune system from harmful fatty acids

Tomato: rich in vitamin C, the antioxidant par excellence that fights free radicals and supports the immune system, and provides mineral salts, vitamins and antioxidants that act to protect the cardiovascular system; also suitable for nephropathic patients. Useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. Especially if consumed with the peel, it provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Quinoa: suitable for the diet of celiacs, it has antioxidant components that support the immune system, omega-3 fatty acids that support the cardiovascular system

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Tofu: useful for the functioning of the liver for the supply of probiotics

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Constipation

Not to be administered in case of:

• Mucositis (inflammation and injury of the oral cavity)
• Diarrhea
• Dysphagia (chewing and swallowing problems