Thursday, 1 November 2012

SPRING SALAD.




Asparagus is one of the best things about Spring, it can be roasted, steamed, stir fried, grilled on the 'barby' or eaten raw. This is so much more than just a salad and it's perfect for a quick lunch or light dinner. I like everything to be bite sized so I can eat with a spoon (lazy) - feel free to leave things a bit chunkier depending on what you're into.



Ingredients - Serves 1 very hungry person or two moderately hungry people.

1/2 cup quinoa - if you don't have quinoa, brown rice or soba noodles would also work
3 x 1cm thick slices of tempeh cut in to bite size pieces
1/2 a small onion
Small bunch of asparagus
1 small glove garlic crushed into a paste
1/3 cup frozen peas (or fresh if you can get them)
1/3 cup shelled edamame beans
1/3 cup toasted pumpkin seeds
1/2 Tbsp rice bran oil/canola oil
1 - 2 Tbsp Kikkoman soy sauce
Handful of fresh basil
Salt and pepper
Red and green spinach - optional

Things I would add to it if I made it again: fresh chilli, toasted sesame seeds, spring onion and mint.

Method: Rinse 1/2 cup quinoa under running water then add to a small pot with 1 cup water, cover and bring to the boil. Reduce heat and simmer until all liquid is absorbed, about 15 minutes.

Heat oil in a pan and add onions, allow them to soften slightly then add the tempeh and garlic. Fry until tempeh is lightly browned then take the pan off the heat and let it cool.

Tempeh, onion and garlic

Next add the edamame, peas and asparagus to a small pot of boiling water for 30 seconds, strain and refresh with cold water.

Edamame and peas sans asparagus
Once the quinoa is cooked add it to the pan of tempeh with toasted pumpkin seeds and fresh basil.


Then add the peas, edamame, asparagus, a few spinach leaves and soy sauce and mix it all up and serve. Season with salt and pepper to taste.





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