YOUR SOLIN GENERATED RECIPE
Smoky Tempeh Stir-Fry with Chickpeas and Quinoa
Savor a vibrant plant-based dinner featuring smoky marinated tempeh stir-fried with hearty chickpeas, colorful bell peppers, and tender onions, all tossed with baby spinach and served over fluffy quinoa. This meal brings together a delicious blend of spices with a subtle kick of lemon for a perfectly balanced, nutrient-rich dish.
INGREDIENTS
100g Tempeh
125g Chickpeas
185g Cooked Quinoa
1 medium Red Bell Pepper
1/2 medium Yellow Onion
1 cup Baby Spinach
1 tbsp Olive Oil
2 cloves Garlic
1 tsp Fresh Ginger
1 tsp Smoked Paprika
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Press and cube the tempeh into bite-sized pieces. In a bowl, toss the tempeh with smoked paprika, a pinch of salt, and freshly ground pepper.
Rinse and drain chickpeas. Dice the red bell pepper and slice the yellow onion thinly. Mince the garlic and grate the fresh ginger.
In a large non-stick skillet or wok, heat olive oil over medium-high heat. Sauté the diced onion for 2-3 minutes until it softens.
Add the garlic and ginger to the pan, stirring for an additional minute until fragrant.
Add the seasoned tempeh cubes to the pan and stir-fry for about 5-6 minutes until they begin to brown.
Mix in the chickpeas and diced red bell pepper, and continue to cook for another 4-5 minutes until the vegetables are tender yet crisp.
Stir in the baby spinach and cook until just wilted, about 1 minute.
Drizzle with lemon juice and adjust seasoning with salt and pepper to taste.
Serve the smoky tempeh stir-fry over a bed of fluffy cooked quinoa.