It’s the beginning of a wonderful week, hopefully.
I have been to Pesaro. It’s a small city in the region of Marche, in the centre of Italy.
I have lived there for almost 8 years before moving to Milan. Marche is a very rich region from the food and wine point of view.
One of the food I can’t resist is fritto misto of fish (fried fish), piadina and lumachine (periwinkle).
I drank and tested 2 wines, Passerina Velenosi (white) and Rosso di Montalcino of 1995 (red).
Anyway I had a nice weekend, especially after seeing my daddy and bro that even though they are having a tough time still they are smiling and cheerful.

Here is a fresh and light quinoa recipe.

Have a nice week!

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Quinoa with tofu

By Dalia Bonfanti Published: June 11, 2012

• Yield: 2 Servings
• Prep: 30 mins
• Cook: 15 mins
• Ready In: 45 mins

quinoa, tofu and home-made pesto

Ingredients

• 200 g Tofu
• 4 tbsp Soy sauce
• 1 cup Basil fresh
• 1/3 cup Almonds
• 1 tbsp Olive oil
• 1 bunch Cherry tomatoes
• Quinoa cooked
• Salt

Instructions

1. Turn the oven to 150°C. Cut the tofu into cubes and cover the cubes with the soy sauce. Let them sit for 5 minutes. And bake them for 15 minutes.
   
2. Wash and cut in half the cherry tomatoes.
   
3. Wash the basil and grind it with the almonds adding a little bit of the olive oil.
   
4. When the Tofu is ready, mix all the ingredients in a bowl. Season just the way you like it. And serve.
   

• Course: Main Dish

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