YUMMY QUINOA, TEMPEH, AND BEANS

Yummy Quinoa, Tempeh, and Beans image

Quick, healthier recipe for a weeknight meal after work.

Provided by cheesewizard

Categories Everyday Cooking Vegetarian Protein Tempeh

Time 47m

Yield 2

Number Of Ingredients 14

Ingredients

1 cup quinoa
2 cups water
1 dash hot sauce, or to taste
1 tablespoon sesame oil
1 tablespoon olive oil
2 cloves garlic, minced
1 (8 ounce) package tempeh, cubed
1 tomato, chopped
2 tablespoons Dijon mustard
1 tablespoon white wine
1 teaspoon lemon juice
2 leaves Swiss chard, chopped
1 (15 ounce) can cannellini beans, drained and rinsed
1 pinch garlic powder

Steps:

Place quinoa in a pot; add water and hot sauce. Bring to a boil. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
Heat sesame oil, olive oil, and minced garlic in a saucepan over medium heat. Add tempeh, tomato, and mustard; cook and stir until tempeh is coated in mustard, about 1 minute. Stir in wine and lemon juice; simmer for 5 minutes. Add chard; cook until wilted, about 1 minute. Sprinkle with garlic powder. Add cannellini beans; reduce heat to medium-low. Cook until flavors combine, about 5 minutes.
Pour tempeh mixture into the pot with the quinoa; mix well.

Nutrition Facts : Calories 861.6 calories, Carbohydrate 103.7 g, Fat 31.9 g, Fiber 15.8 g, Protein 42.7 g, SaturatedFat 5 g, Sodium 952.9 mg, Sugar 2.8 g