Maple Tempeh with Herbed Quinoa
Maple Tempeh with Herbed Quinoa is :
gluten free , dairy free , lacto ovo vegetarian , veganBy Nutrition Stripped
QUINOA//Optional to soak & sprout quinoa or simply rinse thoroughly until water is clear.Bring vegetable stock to a boil and add quinoa, cook for 20 minutes at a simmer. The end result should be a light and fluffy quinoa.In a mixing bowl, add cooked quinoa, fresh herbs, olive oil, salt, pepper, cranberries, garlic, and orange juice. Stir and set aside.TEMPEH //Preheat the oven to 350 degrees F.Take the tempeh out of the wrapping and cut into small bite-sized cubes.In a small bowl combine maple syrup, olive oil, and ½ tablespoon of fresh thyme with the cubed tempeh.Stir to coat and spread evenly on a lined baking sheet.
Bake at 350 degrees F for about 5-10 minutes or until tempeh is firm and maple syrup has caramelized a little on the tops.
Add cooked Maple Tempeh to the Herb Quinoa, top with walnuts.If you have leftovers, keep in the fridge.Enjoy!