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For my first recipe- something you can all eat! It is wheat free, gluten free, dairy free, eggs free and animal free. WARNING: May contain awesomeness.


Cook time: 30 min, Level: Easy



1 cup frozen peas, defrosted

¼ of one soy chorizo 

Half of a small white onion, minced

2 tbsp coconut oil


For Quinoa:

2 cups Quinoa (1 regular, 1 red)

1 tbsp olive oil

Salt & pepper

2 ¾ water


For Pesto dressing:

¼ cup basil leaves

¼ cup mint leaves

1 tbsp avocado oil

2 tbsp olive oil

1 tbsp pistachios

1 tbsp agave syrup 

Salt & pepper



1 1/2 cup sweet plum tomatoes (halved) 

¼ cup of super firm tofu, cubed 




On high heat, heat olive oil in medium pot, add quinoa, salt, pepper and stir for 1 minute then add water.  When water are boiling, close lid, turn down to low heat and let it cook for 15-20 min. Let cool for 10 min.


Heat coconut oil in a medium skillet, add minced onion and cook till onions get a little caramelized (about 3-4 min) then add soy chorizo (make sure you take off the casing first) and stir in. Cook for another minute then add peas. Cook for 30 seconds then turn off heat. Add salt and pepper if needed and stir again.


Everything into a food processor!


In a large bowl add the tomatoes, tofu, peas mixture and pesto, quinoa and mix everything together using two spoons. 


optional: Add some dried cranberries for a little sweetness!


Serve hot, cold or in room temperature- it’s delicious either way! Enjoy!

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