Ingredients:
– 70 grams of quinoa
– ½ teaspoon turmeric (1 g)
– 200 grams of string beans
– 1 onion
– 1 clove garlic (5 g)
– ½ red pepper
– ½ tablespoon (olive) oil (5 ml)
– ½ tablespoon of ketjap manis (5 ml)
– ½ teaspoon sambal (3 g)
– 90 grams of tempeh, soy sauce
Preparation:
Boil the quinoa together with the turmeric in a pan with water according to the instructions on the package.
Cut the string beans into diagonally thin slices.
Place the string beans in a pan with water and cook for 6-8 minutes until al dente.
In the meantime, cut the onion into thin half rings, finely chop the garlic clove and the red pepper.
Heat half the oil in a pan. Fry the onion, garlic and red pepper for 2 minutes. Then add the ketjap and sambal and fry for a minute. Stir in the drained string beans and fry for another minute and season with salt and pepper.
Heat the other half of the oil in a pan and fry the tempeh cubes for 3-4 minutes until golden brown.
Serve the quinoa with the tempeh and string beans on a plate.
– Kcal: 627
– Protein: 25g
– Carbohydrates: 65g
– Fat: 30g
– Dietary fiber: 20g
This recipe was made possible by FitChef
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