Yummy Quinoa, Tempeh, and Beans recipe

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Ingredients

1 cup quinoa
2 cups water
1 dash hot sauce, or to taste
1 tablespoon sesame oil
1 tablespoon olive oil
2 cloves garlic, minced
1 (8 ounce) package tempeh, cubed
1 tomato, chopped
2 tablespoons Dijon mustard
1 tablespoon white wine
1 teaspoon lemon juice
2 leaves Swiss chard, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
1 pinch garlic powder

Nutrition Info

861.6 calories
carbohydrate: 103.7 g
cholesterol: : -
fat: 31.9 g
fiber: 15.8 g
protein: 42.7 g
saturatedFat: 5 g
servingSize: -
sodium: 952.9 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place quinoa in a pot, add water and hot sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.

  2. Heat sesame oil, olive oil, and minced garlic in a saucepan over medium heat. Add tempeh, tomato, and mustard, cook and stir until tempeh is coated in mustard, about 1 minute. Stir in wine and lemon juice, simmer for 5 minutes. Add chard, cook until wilted, about 1 minute. Sprinkle with garlic powder. Add cannellini beans, reduce heat to medium-low. Cook until flavors combine, about 5 minutes.

  3. Pour tempeh mixture into the pot with the quinoa, mix well.

Recipe Yield

2 servings

Recipe Note

Quick, healthier recipe for a weeknight meal after work.

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