Roasted quinoa salad with teriyaki sauce

• 150 gr  QF Quality Food Mixed Quinoa
• 1/4 head of red cabbage, shredded
• 1 sweet potato, finely diced
• 1 cube of tofu, diced
• fresh coriander

Peanut sauce:

• 20 gr House of Asia light soy sauce
• 10 gr House of Asia rice vinegar
• 5 g fresh ginger
• 1 clove of garlic
• 100 g of peanut butter
• 10 g maple syrup
• 60 ml water (or more if the sauce is too thick)
• juice from 1/2 lemon

Additionally:

• 50 ml Yamasa teryiaki sauce

1. Cook the quinoa according to the instructions on the package.
2. Place the sweet potato on a baking sheet, drizzle with olive oil, season with salt and pepper. Bake in an oven preheated to 200°C (400°F) for about 30 minutes, until soft and lightly browned.
3. Once the quinoa is ready, spread it evenly on a baking tray, drizzle with olive oil, season with salt and pepper, then bake at 200°C for 30 minutes, until slightly crispy.
4. Prepare the peanut sauce by blending all ingredients until smooth and creamy. Add more water if necessary to achieve the desired thickness.
5. Pan-fry or grill the tofu until golden brown. Once crispy on all sides, add the teriyaki sauce and cook for another 2-3 minutes, until the tofu is nicely coated and lightly caramelized.
6. In a large bowl, combine the cabbage, baked sweet potato, crispy quinoa, tofu, peanut sauce, and fresh cilantro. Mix thoroughly.
7. Serve immediately or cold.