Spring salad with marinated warm Quinoa

It’s beet, radish, eggplant and asparagus season so I put everything together in a salad with some leftover lupin tempeh from the Bibimbap recipe and there’s definitely some potential for becoming a new weeknight favorit!

ingredients:

• 100g green asparagus, ends removed, sliced
• 100g brown mushrooms, sliced
• 100g eggplant, diced
• 100g tempeh, diced
• 2 cups broccoli, broken into florrets
• 2 cups fresh baby spinach
• 1/2 red beet, peeled and diced
• 4 red radishes, thinly sliced
• 1 glove of garlic, thinly sliced,
• 1/3 cucumber, diced
• 1 spring onion, chopped
• 1/3 cup cocos aminos or tamari
• 2 tbsp white wine vinegar
• 3/4 cup aquafaba (or just water)
• some red chili flakes and black pepper to taste
  
  Quinoa marinade:
• 1 tsp dijon mustard
• 1 tbsp tamari / cocos aminos
• 1 tsp garlic powder
• 1/2 cup plantbased yogurt
• 2 tbsp fresh lemon juice
• 2 tbsp tahin
• 1 tsp sumac
• 1/2 cup chopped parsley
  

method:

1. cook Quinoa as instructed, set aside
2. meanwhile heat a non-sticking pan on medium heat
3. prepare deglazing sauce in mixing aquafaba, tamari and vinegar together
4. add eggplant, tempeh, mushrooms, asparagus and broccoli to the pan and roast for about 10 min
5. add dashes of the deglazing sauce from time to time to prevent sticking (add some more water if necessary)
6. after around 8 min add garlic and sauté for another 2 min
7. add the rest of the deglazing sauce to the pan, add lit and reduce heat and let it simmer for another 5 min
8. prepare the marinade for the Quinoa in mixing all the ingredients mentioned above well together
9. add marinade to the warm Quinoa, stir well
10. place baby spinach, Quinoa, raw radishes, beet and cucumber in a large bowl
11. add warm pan-veggies + a bit of the remaining liquids on top of it
12. garnish with spring onion, black pepper and red chili flakes if desired