Ingredients
4 servings
Swiss chard or kale
1.0
head(s)
Onion
1.0
whole
Garlic (cloves)
2.0
whole
20oz Crushed pineapple
1.0
can(s)
Chickpeas
1.0
can(s)
Peanut butter
0.75
cup(s)
Green onions
1.0
bunch(es)
Tabasco
3.0
tablespoon(s)
Peanuts
1.0
cup(s)
Parsley
1.0
bunch(es)
Olive oil
3.0
tablespoon(s)
Quinoa
1.0
cup(s)
Tempeh (8-12 oz)
2.0
package(s)
Recipe Instructions
Rinse and cook the quinoa. Separately, sautee onions and garlic until softened. Add the pineapple and its juice to the pan. Add the chickpeas and greens, wilting the greens. Cook for 5 minutes. Stir in the peanut butter, parsley (to taste), and Tabasco. Cook for 5 minutes. Garnish with peanuts and green onions.