Tempeh quinoa plus spinach and broad beans in tahini sauce

I swept into cooking dinner at a bit of a pace last night so this is all from memory, consider it a rough guide to the dinner! Adopt and adapt as you see fit. The tahini sauce was a bit of a triumph, and was inspired by a similar recipe which arrived in our veg box from those fabulous people at Riverford.

Ingredients

225g spinach
1 cup broad beans
3 tbsp tahini
1 tbsp soy sauce
1 tbsp sugar
1 tbsp cold water
2 cloves garlic
Juice of 1 lemon
2 tsp sesame oil
1 tsp rice wine vinegar

--

2 cups quinoa
1 red onion
150g tempeh
1 cup pumpkin seeds
Tbsp fresh parsley, chopped
2 tsp sea salt
2 cloves garlic, crushed and chopped
1 tbsp vegetable oil


Method:

To give yourself a bit of time, get the tahini sauce sorted first. Put the tahini, soy sauce, sugar, cold water, garlic, lemon juice, sesame oil and rice wine vinegar in a blender and mix until creamy and smooth. if the mixture is too thick to use, add more water. The steam the spinach and broad beans until tender (around 10-15 minutes for me) and then shell the broad beans, mix together and the. Add the tahini sauce. You're ready.

At the same time (I know, you need to multitask), prepare the quinoa. First of all chop the red onion and tempeh and begin to fry in the vegetable oil. Get the quinoa going by boiling in a sauce pan, usually for 10 minutes or so. After the onion and tempeh has started to brown, add the garlic and then after a few minutes, the parsley, sea salt and pumpkin seeds. When the whole mix has browned nicely, add the quinoa and mix through.

Serve, sprinkled with sesame seeds if you want to be posh.