
Marinated Tempeh with Asian Style Quinoa

8. In a small bowl, whisk together 1/2 tsp sesame oil, vinegar, honey, and remaining tbs of soy sauce until emulsified. Pour the dressing over the quinoa and toss. Serve at room temperature.
Marinated Tempeh with Asian-Style quinoa is so simple and hearty that this quick dinner is dressed to impress, even after a long day!

Ingredients
1 Package of Tempeh
1/2 tsp Sesame oil
1 tbs Reduced Sodium soy sauce
1/2 c quinoa (black quinoa pictured)
1 cup water
dash of ground ginger
1/4 cup frozen, shelled edamame
1/4 diced red bell pepper
1 clove of garlic smashed
1/2 cup grape seed oil or other mild oil
1/2 cup rice vinegar
2 tbs honey
1 tbs Reduced Sodium soy sauce
Instructions
1
Remove the tempeh from it’s packaging. Usually tempeh comes large enough for 3 servings.
2
Cut the tempeh in thirds and place in a large Zip-Lock bag.
3
Pour 2 tsp Sesame Oil, 1 tbs Reduced Sodium Soy Sauce and 4 drops of Siracha into the bag. Seal the bag and message the marinade into the tempeh. Let this sit for about 15 min.
4
To cook the tempeh simply bring a non-stick skillet to medium heat. Place the tempeh into the pan and brown on both sides to heat through. Remove from heat and slice the tempeh into strips.
5
Bring the quinoa and water to a boil in a sauce pan. Reduce heat to a low simmer and cook until the quinoa is tender (About 10 min for regular quinoa and 20 min for black quinoa).
6
Halfway during the cooking process, place the frozen edamame, red bell pepper, a small dash of ground ginger and the crushed garlic clove into the quinoa.
7
When the quinoa is done, place it into a large bowl and remove the garlic clove. Once the quinoa has cooled a bit, dress it with the Asian-Style dressing.
Categories:Lunches & Dinners
admin