Prepare 80g raw weight of quinoa according to pack instructions. Thread a cherry tomato onto a skewer and follow a cube of firm tofu (use 80g in total cut into cubes), half a small salad / new boiled potato, a chunk of courgette and a button mushroom. Repeat with three other skewers (you will need four cherry tomatoes, two boiled small potatoes cut in half, four chunks of courgette and four button mushrooms). In a bowl, mix a teaspoon of olive oil with two teaspoons of Balsamic vinegar, half a teaspoon of runny honey and a teaspoon of wholegrain mustard. Brush the kebabs with the glaze and then grill under a hot grill for five minutes, turning regularly. Serve laid on top of the quinoa with 80g of finely sliced slices of cucumber with a squeeze of lemon juice and some freshly ground black pepper.