Crispy Tempeh Over Quinoa

Ingredients - Serves 4

• Sesame seeds - 1 tablespoon
• Green onions - 2, chopped
• Pepper - 1/4 teaspoon
• Salt - 1/2 teaspoon
• Water - 2 cups
• Quinoa - 1 cup
• Olive oil - 2 tablespoons
• Maple syrup - 1 tablespoon
• Soy sauce - 2 tablespoons
• Tempeh - 8 ounces, cut into cubes

Let's Get Started

1. In a bowl, combine the soy sauce and maple syrup. Add the tempeh cubes and let marinate for 10 minutes.
2. Heat the olive oil in a pan over medium heat. Add the tempeh and cook until crispy, about 5 minutes on each side.
3. In a pot, bring the water to a boil. Add the quinoa, reduce the heat to low, cover, and cook for 15 minutes.
4. Fluff the quinoa with a fork and season with salt and pepper.
5. Serve the crispy tempeh over the quinoa. Top with the chopped green onions and sesame seeds.

Dietary Info

• Dish Type: Main Course
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Calories: 350
• Fat: 15g
• Carbs: 40g
• Protein: 20g
• Sodium: 500mg
• Sugar: 5g