Baked Tempeh with Quinoa

This hearty and healthy dish features baked tempeh served over fluffy quinoa. It's packed with protein and perfect for a satisfying dinner.

Ingredients - Serves 4

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Cut the tempeh into cubes and place in a bowl.
In a small bowl, mix together the soy sauce, maple syrup, minced garlic, and olive oil. Pour over the tempeh and toss to coat.
Spread the tempeh out on the prepared baking sheet and bake for 20-25 minutes, until golden and crispy.
While the tempeh is baking, rinse the quinoa under cold water until the water runs clear. Place in a pot with the water and bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes, until all the water is absorbed.
Fluff the quinoa with a fork and season with salt and pepper.
Serve the baked tempeh over the quinoa, garnished with fresh parsley.