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Marinated Tempeh with Asian Style Quinoa

quinoaBusy work nights require a quick and easy meal. Do I have your attention? Tempeh is my go-to for nights like these.  Unlike it’s delicious counterpart, tofu, tempeh does not have to be strained and will absorb marinade flavors quickly. There is always room for tofu in my house but again, we need QUICK tonight. Tempeh is packed with protein which is why I love substituting it for meat. A simple marinade helps to develop the tempeh’s already nutty flavor and since quinoa is a quick grain to prepare I love pairing the two. We will dress the quinoa with a simple Asian-Style dressing and some edamame so that we eat our veggies too!

Marinated Tempeh with Asian Style Quinoa8. 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!



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



Remove the tempeh from it’s packaging.  Usually tempeh comes large enough for 3 servings.


Cut the tempeh in thirds and place in a large Zip-Lock bag.


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.


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.


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).  


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.


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.


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