Maple-mustard glazed tempeh with pumpkin and quinoa

Ingredients

For 1 serving

• Tempeh130 g
• Maple syrup10 g
• Mustard1 teaspoon
• Soy sauce1 teaspoon
• Pumpkin200 g
• Extra virgin olive oil2 teaspoons
• Quinoa40 g
• Nonfat Greek yogurt50 g
• Saltto taste

Contains: gluten, lactose, soy, mustard,

In season: September – December

Method

1. Bring a small pan of water to the boil. Rinse the quinoa well in a fine sieve, salt the water and cook it over medium heat for 15 minutes, until the grains are translucent; drain.
2. Meanwhile peel the squash, remove the seeds and fibres and cut it into 2 cm cubes. Heat half the extra virgin olive oil in a pan over medium heat, add the squash with a pinch of salt, cover and cook for 12 minutes, turning now and then, until tender and golden.
3. In a small bowl mix the maple syrup, mustard and soy sauce.
4. Cut the tempeh into slices about 1 cm thick. Heat the remaining oil in another pan over medium heat and brown it for 3 minutes per side, until golden.
5. Pour the glaze over the tempeh and cook for 2 minutes over medium-low heat, turning the slices, until the sauce thickens and coats them; maple syrup burns quickly, so don't leave it longer.
6. Serve the quinoa with the squash and glazed tempeh, with a spoonful of Greek yoghurt on the side.