Mediterranean Quinoa Bowl with Spicy Tempeh

A filling bowl of quinoa, spicy pan-fried tempeh and chickpeas, plus crisp vegetables and a fresh lemon-olive oil dressing. The combination provides plenty of plant-based protein and also suits non-vegans.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Quinoa
• 200 g Tempeh
• 1 can Chickpeas from the can, drained
• 1 pc Zucchini
• 1 pc Red bell pepper
• 150 g Cherry tomatoes
• 1 pc Red onion
• 1 pc Garlic clove
• 3 tbsp Olive oil
• 1 pc Lemon, juice and zest
• 1 tsp Smoked paprika powder
• 1 tsp Dried oregano
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Rinse the quinoa under cold water in a fine sieve, then add it to a pot with 300 ml water and a pinch of salt, bring to a boil and let it simmer on low heat for about 15 minutes until it has absorbed the liquid.
2. Cut the tempeh into 1 cm cubes and fry them in 1 tbsp olive oil with paprika powder, oregano and salt for 8 to 10 minutes until crispy.
3. Cut the zucchini and bell pepper into cubes, slice the onion into rings and finely chop the garlic.
4. Heat 2 tbsp olive oil in a second pan and fry the zucchini, bell pepper and onion for 5 to 6 minutes, add the garlic and fry briefly, then finally add the cherry tomatoes and chickpeas.
5. Stir together the lemon zest, 2 tbsp lemon juice and the finely chopped parsley, and season with salt and pepper.
6. Fluff the quinoa with a fork, divide it between two bowls, top with the vegetables, chickpeas and tempeh, and drizzle with the lemon sauce.