Grilled Vegetable Skewers With Mexican Quinoa
[Vegan, Gluten-Free]

For the Marinated Vegetables and Tempeh:

1. Cut the vegetables and tempeh in roughly the same size.
2. In a large mixing bowl, combine the tamari, lime juice, oregano, olive oil, ground cumin, and cayenne pepper. Stir well with a spoon.
3. Add the vegetables and tempeh. Make sure each piece is coated with the marinade. Set aside to marinate for 15 minutes or longer.
4. Preheat the oven to 350°F.
5. Thread the marinated vegetables and tempeh onto skewers.
6. Roast for 15 minutes or longer, until the vegetables are nice and tender. Turn the skewers after 10 minutes so the vegetables don’t burn and cook evenly on both sides.

For the Mexican Quinoa:

1. Season the quinoa with lime juice, olive oil, salt, cayenne pepper, and finely chopped cilantro to taste.
2. Serve with the vegetable skewers and sauces of your choice.