This recipes can come together quickly if you’re up for a little multitasking. It’s also just as good at room temperature as it is warm, so feel free to make it ahead of time.
Kitchen tip: Some folks have trouble making quinoa. Yes, I know you have indeed followed the package direction, but alas it was too freaking wet. The directions on the side of the box are a sham. This is what you do: rinse the heck out of your quinoa. Then put it in a small to medium size sauce pan, cover with about an inch of water (by an inch, I mean an inch over the the quinoa), bring to a boil, cover and reduce heat to a simmer. After about 10 minutes or the edges of the quinoa have become translucent, drain. Yes, just like pasta. Put it in a large bowl to cool, maybe toss with a little olive oil. And by a little, I mean like a teaspoon or two. Tada, perfect quinoa.
If you’re looking to keep it gluten-free, make sure your tempeh and soy sauce are of the GF variety.
- 1 cup quinoa
- 4 tbsp. grape seed or peanut oil
- 8 oz. tempeh
- 1 tbsp. fresh ginger, grated
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 1 head cauliflower, cut into florets
- 2 tbsp. rice wine vinegar
- 1 tbsp. dark sesame oil
- 1 tbsp. low sodium soy sauce
- 3 scallions, chopped
- ¼ cup cilantro, chopped
- Preheat oven to 400. Toss cauliflower in a tablespoon of the oil, sprinkle with a little salt and pepper and bake until golden on the edges, about 30-40 minutes.
- While your cauliflower is roasting, start cooking your quinoa. Rinse quinoa well and place in a pot with 2 cups water. Bring to a boil, reduce heat and simmer for about 10 minutes. Drain, toss with 1 teaspoon oil and set aside to cool.
- Meanwhile, add the remaining 3 tablespoons of oil to a large skillet. Heat over medium heat and once the oil is hot, add your crumbled tempeh and bell pepper. Cook for about 10 minutes stirring occasionally, but not too often because you want it to brown and get a little crispy but definitely not burnt. Add the garlic and ginger. Cook for just a minute or two. Remove your skillet from the heat, add the rice wine vinegar, sesame oil and soy sauce. Stir to combine.
- Combine the quinoa, tempeh mixture and cauliflower in a large bowl. Mix in the scallions, cilantro and serve.