Does your lunch always consist of a vegetable salad, couscous or pasta? Then let your imagination run riot and try something new. You’ll definitely love the pseudo-cereal called quinoa (Chenopodium quinoa) at first bite. And if you also add tempeh, beans, and vegetables, you will relish a delicacy that will take you to Mexico. You can eat this meal either warm or cold. It is, therefore, a phenomenal, vegan-friendly lunch you can use for meal prep.
- 40 g raw quinoa
- 100 g cherry tomatoes – of various colours if possible
- 70 g red beans in brine
- 70 g tempeh
- 70 g cooked or canned corn
- 1 pcs green pepper
- ½ red or white onion
- soy sauce
- Mexican seasoning mix
- ½ lime
- coriander for decoration and extra flavour
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First, cook quinoa according to the instructions on the package. In the meantime, start preparing tempeh. Dry it first and then dice it. Season it to your taste with soy sauce. Heat a large pan, and spray it with oil spray. Sauté the seasoned pieces of tempeh in the oil from both sides. It will take you about 8 minutes. Then remove the tempeh from the pan. Use the same pan for the next part of the recipe.
Next, cut onion, peppers, and cherry tomatoes. Take the pan you used before and spray it with oil again. This time sauté onion, previously seasoned with Mexican seasoning mix. When it is slightly golden brown, add beans, corn, pepper, and cherry tomatoes. Sauté for about 3 minutes. Finally, add the prepared tempeh and cooked quinoa. Sauté the mixture for another 3 minutes so that all tastes combine. Then season the entire dish with lime, coriander or ZERO Sweet Chilli sauce to your preference. Now it is ready to be served.
Per 1 serving
This dish tastes great cold and warm. You can take it to work in a lunch box. Share the recipe with your friends to enrich them with another tip for a quick, tasty, and balanced lunch.
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