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.
Quinoa Pilaf with Spicy Tempeh and Broccoli [Vegan]
Calories
305
Serves
4
Ingredients
For the Quinoa Pilaf:
- 1 teaspoon coconut oil
- 1 cup quinoa
- 1-inch ginger piece, finely grated
- 2 garlic cloves, finely minced
- 1/2 cup fresh orange juice
- To taste salt and pepper
For the Tempeh and Broccoli:
- 2 tablespoons coconut oil
- 8-ounces package tempeh, cubed
- 1-inch ginger piece, finely grated
- 2 garlic cloves, finely minced
- 1 tablespoon green chili or Jalapeno, finely chopped
- 1/2 cup fresh orange juice
- 1/2 cup low sodium vegetable broth or water
- 2 tablespoons low sodium soy sauce
- 4 cups broccoli florets
- 2-3 scallions, chopped
- To taste salt and pepper
- 2 tablespoons cashews, toasted
Preparation
For the Quinoa Pilaf:
- Heat coconut oil in a medium saucepan over medium heat; add the quinoa, ginger, and garlic. Saute 1 minute.
- 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.
For the Tempeh and Broccoli:
- 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.
- Add ginger, garlic, and chile, and cook for 30 seconds.
- 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.
- Add broccoli and stir-fry 5 minutes or until broccoli is crisp-tender. Transfer Quinoa Pilaf to a serving bowl. Top with tempeh and broccoli. Garnish with chopped scallions and toasted cashews. Serve warm and Enjoy!!
Nutritional Information
Per Serving: Calories: 305 | Carbs: 30 g | Fat: 15 g | Protein: 15 g | Sodium: 282 mg | Sugar: 8 g
Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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