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Easy Vegan Italian Quinoa Risotto

yield: 4 total time: 30 minutes
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Ingredients

  • 2 cups cooked quinoa
  • 5 medium tomatoes
  • 2 tablespoons olive oil
  • 1 zucchini courgette
  • 1 basil generous handful
  • arugula heap of rocket
  • 1 garlic clove chopped
  • 1 can chickpeas cooked and drained
  • 200 grams tofu 1 pack of smoked, sliced thinly
  • grated cheese Optional, I used Violife Mediterranean Style block
  • 1 pinch salt

Nutrition

  • Calories : 380 calories
  • Carbohydrate : 54 grams
  • Fat : 12 grams
  • Fiber : 9 grams
  • Protein : 16 grams
  • SaturatedFat : 1.5 grams
  • Sodium : 430 milligrams
  • Sugar : 6 grams
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