Tempeh Quinoa Stir Fry
Ingredients
- 1.5 cup Quinoa cooked
- 1/2 cup Balsamic Vinegar
- 1/4 cup Dijon Mustard
- 1/4 cup Veggie Broth
- 1 tbsp Garlic powder
- 1 tbsp Basil
- 18 oz Tempeh
- 1/2 Onion sliced
- 3 cups Broccoli Florets
- 1 cup Edamame
- 1/2 head Cauliflower chopped
Instructions
- Mix together the balsamic vinegar, Dijon mustard, vegetable broth, garlic and oregano in a bowl. Add the tempeh/tofu and marinate for at least 20 minutes.
- Preheat oven to 350 F.
- Add the prepared veggies to a baking sheet lined with parchment paper. Once the tempeh is done marinating, add it to the parchment-lined baking sheet as well. Add the extra marinade to the veggies.
- Roast for about 24 to 26 minutes, turning the tempeh and stirring the vegetables halfway through. Top quinoa with roasted tempeh and veggies. Enjoy!
Nutrition
Calories: 398kcalCarbohydrates: 32gProtein: 35gFat: 16g
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