Gluten-Free

Quinoa Pilaf with Tempeh and Broccoli

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

Servings
4

Ingredients

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

Preparation

  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.

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Nutrition Information

  • Calories 399
  • Carbohydrate Content 47 g
  • Cholesterol Content 0 mg
  • 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