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