Roasted Capsicum Bean Salad Plate

1. 1Preheat the oven to 200°C. Rinse the quinoa under cold water, then cook in a small pot with 120 ml water, covered, on low heat for 12 minutes until the water is absorbed. Take off the heat and fluff with a fork.
2. 2Cut the yellow and red capsicum into thick strips and place on a lined baking tray. Toss with 1 tsp olive oil and a pinch of salt.
3. 3Roast the capsicum strips for 18 minutes until soft and slightly charred at the edges.
4. 4While the capsicum roasts, pat the tofu dry with a paper towel and cut into 2cm cubes. Heat 1 tsp olive oil in a pan over medium-high heat and cook the tofu for 5-6 minutes, turning occasionally, until golden on most sides.
5. 5Cut the broccoli into small florets and steam in a covered pot with 2cm of water for 3 minutes until bright green and just tender.
6. 6Rinse the sprouted mixed beans under cold water and drain well.
7. 7In a large bowl, combine the cooked quinoa, roasted capsicum, tofu, steamed broccoli, sprouted beans, and kalamata olives.
8. 8Finely chop the garlic and whisk together with the lemon juice and oregano to make a dressing.
9. 9Pour the dressing over the salad and toss gently to combine before serving on a plate.

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