Quinoa Pilaf with Tempeh and Broccoli Recipe - Vegetarian Times

Quinoa Pilaf with Tempeh and Broccoli

Publish date:

Everyone’s favorite ancient grain gets a flavor boost from a seasoned cooking liquid before it’s topped with a tempeh stir-fry.

  • 4Servings


Quinoa Pilaf

  • 1 tsp. coconut oil
  • 1 cup quinoa, rinsed and drained
  • 1 Tbs. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 cup fresh orange juice
  • 1/2 tsp. salt

Tempeh and Broccoli

  • 2 Tbs. coconut oil
  • 1 8-oz. pkg. tempeh, cubed
  • 2 tsp. minced fresh ginger
  • 2 cloves garlic, minced (2 tsp.)
  • 1 Tbs. minced jalapeño chile
  • 1/2 cup fresh orange juice
  • 1/2 cup low-sodium no-chicken broth
  • 2 Tbs. low-sodium soy sauce
  • 4 cups broccoli florets
  • 1/4 cup chopped green onions
  • 2 Tbs. chopped toasted cashews


1 | To make Quinoa Pilaf: Heat coconut oil in medium saucepan over medium heat. Add quinoa, ginger, and garlic; sauté 1 minute. Add orange juice, 11/2 cups water, and salt. Cover, bring to a boil, then reduce heat to medium-low, and simmer 15 minutes, or until quinoa is tender.

2 | Meanwhile, to make Tempeh and Broccoli: Heat coconut oil in large skillet over medium-high heat. Add tempeh, and cook 7 minutes, or until lightly golden, stirring occasionally. Add ginger, garlic, and chile, and sauté 30 seconds.

3 | Add orange juice, broth, and soy sauce to tempeh, and bring to boil. Reduce heat to medium-low, and simmer, uncovered,
5 minutes. Add broccoli, and stir-fry 5 minutes, or until broccoli is crisp-tender.

4 | Transfer Quinoa Pilaf to serving bowl. Top with Tempeh and Broccoli. Garnish with green onions and cashews.

Learn how to cook delicious gluten-free, vegetarian recipes online. Sign up now!

Nutrition Information

  • Calories: 399
  • Carbohydrate Content: 47 g
  • Fat Content: 19 g
  • Fiber Content: 6 g
  • Protein Content: 21 g
  • Saturated Fat Content: 9 g
  • Sodium Content: 625 mg
  • Sugar Content: 6 g