Sweet and Sour Tempeh with Quinoa

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Add quinoa and water into a saucepan. Bring to a boil, cover and reduce to a simmer for 8-12 minutes.

Step 2

Quinoa is done when all the water has been absorbed and the germ has separated from the seed. Remove from the heat, uncover and allow to cool for 5 minutes. Finally, fluff with a fork.

Step 3

Add pineapple to a blender, blitzing on high for about 30 seconds or until creamy.

Step 4

Add the lemon, ginger, garlic, soy sauce, vinegar, sugar, paprika, corn starch and ketchup. Blitz for another 30 seconds.

Step 5

In a frying pan over medium heat, add a small bit of oil. When up to temperature, add in tempeh and brown on all sides, about 8 minutes.

Step 6

Add the capsicum and asparagus to the pan, cooking for a further 2-3 minutes.

Step 7

Add in the sauce, lowering the heat and cooking for a further 10 minutes or until it has thickened. If it starts sticking to the pan, you can either add a little bit if water to loosen or continually stir the pan.

Step 8

Serve over the quinoa and topped with the red chilli flakes, if desired.