Tempeh Vegetable Quinoa Stir-Fry

Ingredients

• 8 oz tempeh, cubed
• 1/2 cup dry quinoa
• 1.5 cups broccoli
• 1 bell pepper, sliced
• 2 tbsp soy sauce
• 2 garlic cloves
• 1 tbsp olive oil

Instructions

1. Rinse the quinoa and cook it with 1 cup of water in a covered saucepan over low heat for about 15 minutes until fluffy. Remove from heat and let it steam with the lid on for 5 minutes, then fluff with a fork.
2. While the quinoa cooks, heat the olive oil in a large skillet or wok over medium-high heat. Add the cubed tempeh in a single layer and sear for 3 to 4 minutes per side until deeply golden and crispy on the edges. Transfer to a plate.
3. In the same pan, add the broccoli florets and sliced bell pepper. Stir-fry for 4 to 5 minutes until the broccoli turns bright green and is tender-crisp, and the pepper edges begin to char slightly.
4. Add the minced garlic and cook for 30 seconds until fragrant. Return the tempeh to the pan and pour in the soy sauce, tossing everything together for another minute so the flavors meld.
5. Divide the quinoa between two bowls and spoon the tempeh and vegetable stir-fry on top. Serve immediately.

Tips

• Steaming or simmering tempeh for 10 minutes before cubing removes its natural bitterness and helps it absorb more flavor from the soy sauce.
• Add a teaspoon of toasted sesame oil at the end for a rich, nutty finish.
• This bowl stores well in the fridge for up to 4 days — pack the quinoa and stir-fry together for easy meal prep.
• Toss in snap peas, mushrooms, or shredded cabbage to use up whatever vegetables you have on hand.