Power C Tempeh Over Minted Tricolor Quinoa

My cousin Rocks! She started researching food production and she took her new shock and awe and did exactly what I did… she turned that energy into something productive. She is very much on board with the vegan/raw movement and she is making the important and necessary changes for the health of her family. I am so proud of her!

Hard at work in the kitchen, she’s experimenting and trying new dishes that not only taste good, they are good for you. The best part is, she shares her good finds with me. She is an awesome cook! How exciting that I could just relax at her family parties, knowing I can graze on anything at the table! Could there be a family raw/vegan restaurant in our future? We might just change our family’s reputation from the family of Hair Stylists (although she isn’t a Hair Stylist, she escaped that gene, lucky her) to the family of passionate and healthy foodies. I am all good with that! My other cousin, sister and dad are also on the right train… My dad being very much vegan now, and wow did he turn his health around!

Recently, my cousin served this Tempeh recipe she found, at her daughter’s birthday party. It was so delicious! I went home and had to make it, but of course I didn’t have the exact ingredients on hand… so this is the twist I came up with. It got rave reviews!  At least I hope my husband wasn’t just being nice. He happens to be a great taste tester (and sport) for my recipes. Some days he gets a little luckier than others! And we are still talking about the food here.

Power C Tempeh over Minted Tricolor Quinoa

Ingredients

  • 1- 8 oz package of Tempeh
  • 1 Cup Tricolor Quinoa (I used Trader Joe’s brand)
  • 2 Cups Water
  • 1 tsp Concentrated Vegetable Broth (I like Better than Bouillon brand)
  • 1 Cup Naked Brand Power C Smoothie
  • 1 Tbs Grated Ginger
  • 1 Tbs Rice Vinegar
  • 2 tsp Maple Syrup
  • 2 tsp Tamari
  • 2 Garlic Cloves, Minced
  • 1/2 tsp Ground Coriander
  • 1-2 Tbs Coconut Oil
  • 1/2 Lime
  • Handful of Chopped Mint Leaves
  • Sea Salt

Directions

Fill a medium saucepan with 2 cups water. Rinse quinoa well in cold water and add it to the saucepan. Bring to a boil and add concentrated vegetable broth. Stir, reduce to a simmer, cover and cook down until water is absorbed and quinoa is tender, about 15 minutes.

While the quinoa is cooking, add the Power C smoothie to a bowl. Add the grated ginger, Tamari, rice vinegar, maple syrup, ground coriander and garlic. Mix this and set it aside.

Cut the Tempeh into 3rds, then diagonals, then turn pieces on their side and slice in half again to make thinner triangles. You could even cut these again to make them more bite sized.

Heat the coconut oil in a large fry pan over medium-high heat. When heated, add the tempeh and cook 5 minutes per side until golden brown.

Add the Power C mixture and simmer for 10 minutes, being sure to turn the tempeh while simmering.

Fluff the cooked quinoa with a fork and add a handful of chopped mint to taste

Serve the tempeh over the minted quinoa,  spoon the sauce over the top and finish it off with a squeeze of lime and a sprinkle of sea salt, which really helps to bring out the flavors in this dish. Garnish with mint leaves if desired.

Enjoy,

~The Karmatarian

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