YOUR SOLIN GENERATED RECIPE
Hearty Chickpea and Quinoa Protein Stew
A protein-packed stew of crumbled tempeh, chickpeas, and quinoa simmered in a savory herb broth and finished with a handful of wilted spinach and toasted nutritional yeast.
INGREDIENTS
110 grams Tempeh
40 grams Canned Chickpeas
20 grams Dry Quinoa
25 grams Nutritional Yeast
60 grams Fresh Spinach
1 cup Vegetable Broth
30 grams Yellow Onion
1 clove Garlic
PREPARATION
Sauté the diced onion and minced garlic in a large pot with a splash of water or broth until softened and fragrant.
Crumble the tempeh into the pot and cook for a few minutes until it begins to lightly brown.
Add the dry quinoa, drained chickpeas, and vegetable broth to the pot and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 15 minutes or until the quinoa is tender and the liquid is mostly absorbed.
Stir in the fresh spinach and nutritional yeast, folding gently until the greens are wilted and the stew becomes thick and savory.
Season with a pinch of sea salt, cracked black pepper, and smoked paprika before serving warm.