1/2 Cup of Dried Quinoa
Vegetables of choice, I went for Peppers, Courgettes, Mushrooms and Red Onions
Juice of 1 Lime
1tbsp Nut Butter
1tsp Soy Sauce / Tamari
1tsp Maple Syrup
Bunch of Fresh Coriander
1 Clove of Garlic
Small portion of Fresh Ginger
Salt and Pepper
For the Quinoa:
Cook the quinoa according to the instructions on the back of the packet.
I like to stir peas into mine, season it with salt, pepper and add a squeeze of lime juice.
For the Satay Sauce:
Finely chop the garlic and ginger and place in a bowl. Add the nut butter, soy sauce and juice of the lime and stir thoroughly. Feel free to add a small amount of maple syrup to sweeten it up a little if you would like.
For the Skewers:
Chop the chosen vegetables and tempeh and marinade in 3/4 of the satay sauce.
Add the veggies and tempeh to the skewers and roast in the oven on 180c for 20 minutes, flipping throughout.
Serve skewers on a bed of quinoa and drizzle with the remaining satay sauce.
Add pomegranate seeds and coriander to finish. Enjoy!