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We're making it so simple {and healthy} for you. Get your aprons on!

Quinoa, Nigari Tofu & White Truffle Oil from Olive Tree for Your Next Quick Meal

We’ve discovered the secret to whipping up fancy dishes on short notice- for yourself, for impromptu get-togethers or for date night. The key is to pick a wholesome ingredient, centre the dish around it and keep the rest of it simple.
We got together with Chef Ricci of K3, and threw in three of Olive Tree’s finest ingredients- El Olivo Organic Quinoa, Morinu Organic Nigari Tofu and Olea Europaea White Truffle Oil- to give you three basic yet delicious plates to steal the show at your next soiree!

A wholesome dish for any time of the day {all day breakfast option, anyone?} this egg-based dish is simple to make, healthy {thanks to the organic quinoa} and filling to boot. It won’t take you more than ten minutes to put together, we promise.
Ingredients:

Cooked white quinoa – 60 gms
Cherry tomato {cut into four halves} – 20 gms
Grated parmesan – 20 gms
Oregano – to taste
Extra virgin olive oil – as per your liking
Three eggs
One spring onion
Salt & pepper – to taste
Yogurt – as per your liking
Lemon juice – from a single lemon
Chopped parsley – as per your liking
Two garlic cloves

In a bowl beat the eggs with parmesan, spring onion, oregano, salt and pepper, and add the mixture into the cooked quinoa.
Heat a non-stick pan with extra virgin olive oil, garlic and cherry tomatoes, add oregano and a pinch of salt and cook till soft. Then remove the garlic and add the mixture with eggs and quinoa, and make a frittata on a slow fire. Cook two minutes each side.
Serve the frittata with a sauce prepared by mixing yogurt, lemon juice, salt, extra-virgin olive oil and chopped parsley.
We’ll leave the plating to you!

Frittata with El Olivo Organic Quinoa and Sour Yogurt

A powerhouse salad featuring white quinoa, organic tofu and white truffle oil- this is the perfect way to kickstart a meal. It’ll fill you up just the right amount; you could even make a meal of it on occasions when you just need a quick bite.
Ingredients:

Cooked white quinoa – 120 gms
Steamed Nigari tofu – 80 gms
Pomegranate seeds – 60 gms
Chopped mint – 10 gms
Toasted pinenuts – 20gms
Chopped red onion – 10 gms
Chopped parsley – 5 gms
Orange juice – from a single orange
White truffle oil – as per your liking
Salt & pepper – to taste

In a bowl add the quinoa, pomegranate seeds, chopped mint, orange juice, toasted pinenuts, chopped onion, chopped parsley, salt and pepper and mix it. Plate it in a salad bowl and top it with steamed Nigari tofu, sprinkle with white truffle oil and serve.
Pair with a fresh fruity drink or a warm cup of green tea and you’re good to go!

Insalata Primavra {El Olivo Organic Quinoa and Morinu Organic Nigari Tofu Salad with Olea Europaea White Truffle Oil and Pomegranate}

Ingredients:

Steamed Nigari tofu cut into small cubes – 250 gms
Roman lettuce cut into thin slices – 140 gms
Arugula leaves – 40 gms
Walnuts – 60 gms
Dried prunes cut in half – 100 gms
Fresh thyme – as per your liking
Extra virgin olive oil – one cap full
Salt & pepper – to taste
Red wine vinegar – as per your liking

Place the lettuce and arugula leaf, season with salt and pepper in a bowl. Add extra-virgin olive oil, red vinegar and fresh lime, and mix it. Top with walnuts, prunes and steamed Nigari tofu.
Pick a wine of your choice and you’re all set to dine!
Find Olive Tree’s products <a href="http://www.olivetreetrading.com/?utm_source=LBB&ref=lbbpost" target="_blank">here.</a>
Find them on Facebook <a href="https://www.facebook.com/OTTPL/?fref=ts&utm_source=LBB&ref=lbbpost" target="_blank">here.</a>
This story is in partnership with Olive Tree Trading.

Morinu Organic Nigari Tofu Salad

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Meet Namrata Juneja: aspiring writer, vocalist and all round kook. You can usually find her raving about some new music, or perhaps talking to herself.

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