Quinoa Pilaf with Spicy Tempeh & Broccoli
Quinoa served with spicy and delicious tempeh and broccoli is a filling and delicious meal for any time. In this dish, fluffy quinoa pilaf is topped with tempeh and broccoli making it a protein and flavor packed.
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Ingredients
For Quinoa Pilaf:
- 1 tsp coconut oil
- 1 cup quinoa
- 1" Ginger piece, finely grated
- 2 Garlic cloves, finely minced
- ½ cup Fresh Orange juice
- To taste Salt Pepper
For Tempeh & Broccoli:
- 2 tbsp coconut oil
- 8 oz. pkg Tempeh, cubed (I used mixed grain tempeh)
- 1" Ginger piece, finely grated
- 2 Garlic cloves, finely minced
- 1 tbsp Green chili or Jalapeno, finely chopped
- ½ cup Fresh Orange juice
- ½ cup Low Sodium Vegetable Broth or Water
- 2 tbsp Low sodium Soy sauce
- 4 cups Broccoli florets
- 2~3 Scallions, chopped
- To tast Salt Pepper
- 2 tbsp Cashews, toasted
Instructions
Make Quinoa Pilaf:
- Heat coconut oil in a medium saucepan over medium heat; add the quinoa, ginger and garlic. Saute 1 minute.
- Add orange juice, 1½ cups of water and salt. Bring to a boil, lower the heat, cover and simmer for 15~18 minutes, or until quinoa is tender.
Make Tempeh & Broccoli:
- While quinoa is cooking, make tempeh & broccoli. Heat coconut oil in a large skillet over medium-high heat. Add tempeh and cook for 6~7 minutes or until they are golden brown, stirring occasionally.
- Add ginger, garlic and chile, and cook for 30 seconds.
- Add orange juice, veggie broth and soy sauce to tempeh, bring to a boil. Reduce heat to medium-low and simmer uncovered for 5 minutes.
- Add broccoli and stir-fry 5 minutes or until broccoli is crisp tender.
- Transfer Quinoa Pilaf to a serving bowl. Top with tempeh and broccoli. Garnish with chopped scallions and toasted cashews. Serve warm and Enjoy!!
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