Red quinoa with tempeh glazed in pomegranate molasses, roasted cabbage and freshly soaked chickpeas tossed together with freshly picked market vegetables, seasoned sunflower seeds and fresh herbs. A creamy tahini drizzle and crunchy pomegranates to sprinkled on top. I mean... summer is around the corner so this is the perfect high protein, low carb, fibrous, gluten free dish and still, totally drool-worthy.

Just reheat and eat!