Tempeh lemon confit, chard ribs with pine nuts and raisins, quinoa, turmeric
Quinoa is an excellent source of protein and fiber, while turmeric has anti-inflammatory properties. Chard ribs provide vitamins and minerals. Together, these ingredients make a delicious, balanced and nutritious meal.
Other recipes
Ingredients
Portions:
4
100 g
quinoa
150 g
smoked tempeh
100 g
Swiss chard ribs, chopped
2 tbsp
olive oil
1 piece
shallot, finely chopped
30 g
pine nuts
30 g
raisins
1 clove
garlic, minced
1 tbsp
lemon confit, chopped
fine salt
white pepper, ground
0.5 piece
organic lemon, juiced
1 tsp
turmeric powder
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Rinse 100 g of quinoa under cold water. Add to a pot with 200 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- In a large pan, heat 1 tbsp of olive oil over medium heat. Add 1 piece of finely chopped shallot and 1 clove of minced garlic. Sauté until fragrant, about 2 minutes.
- Add 150 g of smoked tempeh to the pan and cook until golden brown, about 5 minutes. Stir in 100 g of chopped Swiss chard ribs, 30 g of pine nuts, and 30 g of raisins. Cook for another 3-4 minutes.
- Add 1 tbsp of chopped lemon confit, 0.5 piece of organic lemon juice, and 1 tsp of turmeric powder to the pan. Season with fine salt and white pepper to taste. Cook for an additional 2 minutes, stirring well.
- To serve, divide the cooked quinoa onto a plate and top with the tempeh and chard mixture. Drizzle with the remaining 1 tbsp of olive oil.