Edamame Quinoa Crunch Bowl

Steps

1. Rinse the quinoa and simmer it in twice its volume of water for 12–15 minutes.
2. Cook the edamame in boiling water for 3 minutes and drain.
3. Cube the tofu and brown it in a nonstick pan for 5 minutes, then shred the carrot and dice the cucumber.
4. Toss everything with the soy sauce and oil, a splash of rice vinegar and chili flakes.