160 g
quinoa tricolore
400 ml
vegetable broth
1 3/8
shallots
120 g
carrots
200 g
cocktail tomatoes
120 g
smoked tofu
40 g
walnuts
4 tbs
wine vinegar (vegan)
2 tbs
olive oil
salt, pepper
2 twigs
thyme
240 g
quinoa tricolore
600 ml
vegetable broth
2
shallots
180 g
carrots
300 g
cocktail tomatoes
180 g
smoked tofu
60 g
walnuts
6 tbs
wine vinegar (vegan)
3 tbs
olive oil
salt, pepper
3 twigs
thyme