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Quinoa salad with sweet pepper and tempeh & Chardonnay Muscat


Ingredients serve 4:
120g of quinoa
A sprig of thyme
A bay leaf
150g of fresh spinach
1 pointed sweet pepper, cleaned and chopped
1 celery stick, thinly sliced
30g of pine nuts
A teaspoon of lemon rind
Olive oil

For the tempeh:
100g of tempeh, diced
1 tablespoon of lemon juice
1 teaspoon of smoked paprika
1 tablespoon of mirin
A pinch of salt
Sunflower oil

1. Place the cubes of tempeh in a marinade made from the lemon, smoked paprika, salt, and mirin.

2. Place the quinoa, sprig of thyme, bay leaf, and teaspoon of salt in a pan. Cook the quinoa according to the instructions on the packet. Set the cooked quinoa aside, keeping it warm, and remove the thyme and bay leaf.

3. Heat a generous splash of olive oil in a large frying pan and fry the sweet pepper and celery on low heat for a few minutes. Turn up the heat, add the pine nuts, allow to cook for another minute, and add the spinach. Continue to stir until the spinach has wilted but still has some bite. Remove from the heat.

4. In a small frying pan cook the cubes of tempeh in a splash of sunflower oil and brown on both sides.

5. Combine the quinoa and spinach and sweet pepper mixture. Divide between the plates and add the cooked tempeh.

Food and wine pairing
The tempeh provides a hint of spice and smokiness to the quinoa salad, which would otherwise have a mild taste. It is the perfect accompaniment to the full-bodied, heady flavor of the Chardonnay Muscat. The melon and nutmeg notes in the wine complement the sweet pepper perfectly. The hint of almond in the wine is delicious with the tempeh.


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