Vegetarian

Tempeh Quinoa Bowl takes 5 minutes to prepare.

Tempeh Quinoa Bowl takes 15 minutes to cook.

Tempeh Quinoa Bowl makes 4 servings.

The ingredients for Tempeh Quinoa Bowl are:

8 oz. five grain tempeh, diced
1 10 oz. bag frozen spinach (thawed)
1 cup quinoa (dry)
1 T. red miso paste
1 T. Better than Bouillon No Beef Base
1 t. kosher salt
1/2 t. ground cayenne pepper
1/2 t. ground ginger
1 medium onion, diced
3 cups water
1 T. lemon juice

Here is how you make Tempeh Quinoa Bowl:

In a large skillet, heat olive oil and sesame oil over medium heat. Add garlic, onion, and tempeh and saute until tempeh is golden brown and onions are translucent. Remove everything to a paper towel and put the quinoa in the skillet. Toast the quinoa over medium heat until golden brown. Once the quinoa is toasted, add the previously cooked tempeh/onion/garlic mixture and the remaining ingredients. Stir thoroughly. Bring to a boil and cover. Simmer for 3-5 minutes until quinoa is done (the little rings around the quinoa should be separating). You may need to add more water as it boils to ensure the quinoa cooks fully. Once the quinoa is done, remove cover and stir. If there is any extra liquid, you can stir it over high heat for a few minutes until the liquid evaporates. Number of Servings: 4Recipe submitted by SparkPeople user DRTOFU.

The nutritional information for Tempeh Quinoa Bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 358.6

• Total Fat: 12.6 g
• Cholesterol: 0.0 mg
• Sodium: 942.2 mg
• Total Carbs: 46.5 g
• Dietary Fiber: 10.2 g
• Protein: 20.0 g

The dietary needs meet for Tempeh Quinoa Bowl is Vegan