NUTRITION

SERVINGS

INGREDIENTS

0.5 cup dry soy granulat

0.25 cup dry quinoa

1.5 cup vegetable broth

1 tbsp olive oil

1 medium peach

2 cup baby arugula

1 tbsp balsamic vinegar

1 tbsp tamari

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring the vegetable broth to a boil in a small pot, then pour it over the dry soy granulat in a heat-proof bowl and let soak for 10 minutes.

• 2

  Cook the quinoa in a separate pot with water according to package instructions until fluffy, then set aside.

• 3

  Drain the soaked soy granulat and press firmly with a clean kitchen towel to remove as much excess moisture as possible.

• 4

  Heat olive oil in a large skillet over medium-high heat and sauté the soy granulat with garlic powder, onion powder, salt, and pepper until it becomes crispy and golden brown.

• 5

  Add the sliced peach to the pan and cook for 3 minutes until caramelized, then stir in the balsamic vinegar and tamari to glaze the mixture.

• 6

  Arrange the fresh baby arugula and cooked quinoa in a bowl, topping it with the savory glazed soy granulat and peaches.