Lean Basil Pesto Tempeh with Quinoa, Mushrooms & Courgette
Big flavour, sensible numbers. This Italian plate pairs tempeh with quinoa for 41g protein and roughly 580 kcal.
Ingredients
- 130g tempeh
- 120g quinoa
- 80g mushrooms
- 80g courgette
- 25g pesto
- 10g parmesan
- 3g garlic
- 20g rocket
Method
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1
Prep everything first: wash and trim the mushrooms and courgette, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Slice the tempeh and pan-fry for 3-4 minutes per side until golden, then glaze with some of the sauce.
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4
Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.
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5
Meanwhile, steam or stir-fry the mushrooms and courgette for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and tempeh, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.