From October 2011:
A quick, easy and nutrient rich meal.
black quinoa with tempeh and veggies
Ingredients
- 1 package (10 ounces) of Tempeh, cut in to 1/2” slices
- 2 C black quinoa, cooked (yielded from 1 Cup of raw quinoa)
- 2 TBSP grape seed or canola oil
- 2 TBSP low sodium Tamari
- ¼ C fresh orange juice
- 4 finely chopped cloves garlic
- 1 TBSP freshly grated or chopped ginger
- ½ C shiitake mushrooms
- ½ Cup grape/cherry tomatoes
- 2 C Bok Choy
- sea salt
- pepper
Steps
- Step 1
rinse the quinoa in a fine mesh strainer to get rid of its natural pesticide
- Step 2
in the meantime, bring 2 cups of water to a boil (can also be 1 ½ cups water and 1 ½ cups low sodium organic veggie broth)
- Step 3
once it’s boiling, add the quinoa then cover and cook on low for approximately 15 minutes or until the water is absorbed
- Step 4
while the quinoa is cooking, heat the oil in a large sauté pan over medium heat
- Step 5
fry the tempeh until both sides are golden (approx.. 5 minutes) browned
- Step 6
add in the other ingredients and simmer for 10-15 minutes
- Step 7
pour tempeh mixture over a ½ C of quinoa to serve
- Step 8
enjoy!
I have always been passionate about nutrition, healthy living, and integrating nutritional counseling with my artistic vision. Begin your journey, contact me for a free 15-minute phone consultation or sign-up to jump in today.