Tempeh, Quinoa Salad With Figs and Silky Walnut & Pomegranate Sauce

Tempeh, Quinoa Salad With Figs and Silky Walnut & Pomegranate Sauce

Using one jar of our shortcut Fesenjoon - Persian Recipe Base

You Will Need:

  • 1 Jar of Fesenjoon - Persian Recipe Base 
  • 300g Tempeh (My favourite brand is Nutrisoy)                       
  • 1 Cup Quinoa -4 Fresh Figs                                    
  • 1 Small Pack Mixed Salad Leaves 
  • 1 Avocado  
  • 3 Tbsp Olive Oil
  • Pomegranate Seeds                                

(serves 3-4 people)
1-Cut the Tempeh into cubes and lightly fry in olive oil until golden all around.
2-Empty one jar of Exotic Bazaar Fesenjoon sauce. Let them all simmer together for 10 minutes.
3-Cook the quinoa in one cup of boiling water.
4-Slice the avocado and figs. Take out the pomegranate seeds and add all to the mixed salad.
5-Top the salad with the cooked quinoa.
6-Place the Tempeh on top of salad and pour the sauce on top, let for the quinoa to absorb all the flavours.

Happy Feasting :)

Fesenjoon - Persian Recipe Base

Fesenjoon Stew Of Ground Walnut & Pomegranate Molasses


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