Serves: 2

Ingredients

1 & half cups Quinoa

1 Aubergine

Handful Asparagus

Tablespoon Tahini paste

Half Tin Aduki Beans

75-100g Tempeh/ Lupeh

1 tablespoon Sunflower seeds

1 tablespoon Pumpkin seeds

1 tablespoon Cashew Nuts

Drizzle Soy Sauce or Tamari Sauce

Drizzle Lime juice/ Lemon Juice

Allergens and properties

Contains tree nuts

Contains sesame

Contains soya

Method

1. Pre heat the oven to 200 C, 400 F, Gas Mark 6.

2. Wash and dice the aubergine into small chunks, place on a baking tray drizzle with olive oil and a pinch of salt. Place in the oven and cook for 20 minutes.

3. Cook the quinoa as per instructions on the packet, add a drop of the tamarin sauce and a squeeze of the lime juice whilst cooking. 

4.  Wash and slice the onions, mushrooms, asparagus and crushed the garlic. Add all the ingredient to the frying pan, tempeh, lupeh and the Aduki beans.

5. Mix the tamarin, chilli flakes, nuts and seeds and dry roast for 10 minutes2.

6. Plate up and drizzle the aubergine with the tahini and spread the nuts and seeds on the stir fried vegetables. 

Nutrient breakdown per 100g