• 130g tempeh Tempeh
• 120g quinoa Quinoa, cooked
• 80g asparagus Asparagus
• 80g cherry tomatoes Cherry Tomatoes
• 10g olive oil Olive Oil
• 6g garlic Garlic
• 10g lemon juice Lemon Juice
• large handful of parsley & oregano, chilli flakes
• 15g red onion Red Onion

1. 1

   Prep everything first: wash and trim the asparagus and cherry tomatoes, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 3

   Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.

4. 4

   Finely chop the herbs and mix with the garlic, olive oil, lemon juice and chilli flakes. Spoon the chimichurri over the sliced protein.

5. 5

   Meanwhile, steam or stir-fry the asparagus and cherry tomatoes for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: quinoa first, then the veg and tempeh, spooning over any remaining sauce. Finish with the red onion.

Tap ingredients and steps to tick them off as you cook.