Tempeh, Kale, Quinoa Salad with Lemon Tahini

Serves 1 | Prep time: 7 mins | Cooking time: 15 mins

INGREDIENTS

• 125g/4.4oz (3/4 cup) cooked brown rice & quinoa (e.g. Coles Microwave Quinoa Brown Rice) [or make from scratch with 30g/1oz uncooked brown rice, 20g/0.7oz uncooked quinoa]
• 150g/5.3oz tempeh (a heaped cup, cubed)
• 30ml/1oz (2 Tbsp) Tamari (for GF) or soy sauce
• 150g/5.3oz fresh kale, stems removed & roughly chopped
• 1 garlic clove, finely chopped
• 75g/2.6g (1/2 cup) chickpeas, rinsed & drained
• 100g/3.5oz cherry tomatoes
• 30g/1oz (2 Tbsp) hulled tahini
• 30ml/1oz (2 Tbsp) lemon juice
• Optional: iodised salt, pepper, or herbs and spices of choice

METHOD

1. Microwave or cook brown rice and quinoa as per packet instructions.
2. Cut the tempeh into bite size chunks, place in a shallow bowl and pour the tamari sauce on top to marinate.
3. In a non-stick pan on medium heat, add a tablespoon of water. Allow to heat up then add the chopped garlic and kale. Season with some iodised salt if you like. Cook for about 2-3 minutes stirring frequently then add the chickpeas. Continue to stir for another minute or so until the kale has wilted. Remove from pan and set aside.
4. In the same pan on medium heat, add the tempeh and cook for about 5-7 minutes until browned.
5. Make the dressing by thoroughly mixing the lemon juice and tahini, and any extra herbs or spices of your choice. For a more runny consistency, add some cold water to achieve desired result.
6. In a bowl, mix all the ingredients with the tahini dressing and enjoy your meal!

Macros – Carb: 63g  Fat: 29g  Prot: 45g  Calories: 693

This recipe is part of the 7-day Strength meal plan