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Quinoa served with spicy and delicious tempeh and broccoli is a filling and delicious meal for any time. In this dish, fluffy Quinoa Pilaf is topped with tempeh and broccoli making it a protein and flavor packed.


Servings

4 Servings

Total time

30 minutes

Cuisines

American


Ingredients

  • 1 tsp coconut oil
  • 1 cup quinoa
  • 1 ginger piece,
  • 2 garlic cloves (finely minced)
  • ½ cup fresh orange juice
  • to taste Salt Pepper
  • 2 tbsp coconut oil
  • 8 oz pkg Tempeh (cubed)
  • 1 ginger piece,
  • 2 garlic cloves (finely minced)
  • 1 tbsp Green chili or Jalapeno (finely chopped)
  • ½ cup fresh orange juice
  • ½ cup Low Sodium Vegetable Broth or Water
  • 2 tbsp low sodium soy sauce
  • 4 cups broccoli florets
  • 2 scallions (chopped)
  • to tast Salt Pepper
  • 2 tbsp cashews, toasted


Method

  1. Heat coconut oil in a medium saucepan over medium heat; add the quinoa, ginger and garlic. Saute 1 minute.
  2. Add orange juice, 1½ cups of water and salt. Bring to a boil, lower the heat, cover and simmer for 15~18 minutes, or until quinoa is tender.
  3. While quinoa is cooking, make tempeh & broccoli. Heat coconut oil in a large skillet over medium-high heat. Add tempeh and cook for 6~7 minutes or until they are golden brown, stirring occasionally.
  4. Add ginger, garlic and chile, and cook for 30 seconds.
  5. Add orange juice, veggie broth and soy sauce to tempeh, bring to a boil. Reduce heat to medium-low and simmer uncovered for 5 minutes.
  6. Add broccoli and stir-fry 5 minutes or until broccoli is crisp tender.
  7. Transfer Quinoa Pilaf to a serving bowl. Top with tempeh and broccoli. Garnish with chopped scallions and toasted cashews. Serve warm and Enjoy!!

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