Colourful Mango Quinoa Bowl

Heat a liter of water in a kettle.

Wash the quinoa well with cold water and cook in approximately 15 minutes in a pot with the pre-boiled water.

Drain the black beans. Once the quinoa is ready, add the black beans to the pot to heat up the beans.

Drain the quinoa and beans and set aside.

Cut the mango in half, as close to the pit as possible.

Cut half of the mango into cubes in the skin and scoop out the cubes.

Put the mango cubes, olive oil, mint, lemon juice and the taco seasoning in a measuring cup and blend with a hand blender to a dressing. Keep separate.

Wash the pepper and slice into thin strips.

Peel the avocado, remove the pit, and slice into thin strips.

Cut the other half of the mango into pieces in the skin and scoop out the pieces. Cut off as much flesh from the mango as possible.

Cut the tofu into small 1cm cubes.

Heat some oil in a pan and once it is hot, add the tofu.

Fry the tofu for approximately 8-10 minutes over medium heat until crispy on all sides. Turn regularly.

Remove the tofu from the heat and mix with the chili sauce.

Boil half a liter of water in a kettle.

Blanch the mangetout with the pre-boiled water.

Mix the quinoa and beans with half of the mango dressing.

Serve the quinoa and tofu with the remaining mango pieces, pepper, avocado, mangetout, and remaining dressing.